Campton Place buttermilk chocolate cake from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 816) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cheri on January 02, 2011

    This is a good cake. Takes some time. I used Amanda's suggestion, and cut the two layers in half, to use up all the frosting and make a 4 layer cake. It was beautiful! I put a crown of rasberries around the top. This is so much chocolate, that the cake needed the tartness of the rasberries to offset the sweetness, per se. A layer of rasberry jam in the middle would be nice.

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