Ingredients
2 cup all purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup lowfat buttermilk
3/4 cup canned pure pumpkin
2 tsp. vanilla extract
3/4 cup butter, room temperature
2 cup granulated sugar
3 large eggs
Preparation
Preheat oven to 350. Grease two 8-in. round cake pans. Line bottoms with parchment paper. Grease. Dust pans with flour.
Whisk flour, cocoa, baking soda and salt in large bowl. In medium bowl, whisk buttermilk, pumpkin and vanilla.
In large bowl, beat butter and sugar until blended. Increase speed to high; beat 5 min. or until pale and fluffy, occasionally scraping sides down.
Reduce speed to med-low; add eggs one at a time. Add flour mixture alternately with buttermilk mixture. Beat until batter is just smooth.
Divide batter evenly among pans. BAKE CAKES 30 - 35 MIN. Cool in pans on wire rack 10 min. Loosen layers from pans and invert on wire rack. Completely cool, 45 min.
Proceed to decorate with brown butter frosting or any other.
