Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, use your hand-crank egg beater to cream butter and sugar until fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beating gently.
Stir in hot water until smooth (don’t worry—the batter will be thin!).
Pour into prepared pans and bake for 30–35 minutes.
Cool before frosting with your favorite icing—or enjoy it plain with a scoop of vanilla ice cream for the ultimate nostalgic treat.
A Toast to the Past
If you knew what that egg beater was right away, congrats—you’re officially a member of the “vintage” club. Whether that makes you feel old or just wise is up to you. But one thing’s for sure: some tools (and some recipes) never go out of style.
Now go on—crank out some joy. 💕
