Venetian Cream Torte(This Is My Favorite Easter Cake) - cooking recipe

Ingredients

2 c. sifted cake flour
1/2 tsp. baking soda
1/2 c. butter
1 2/3 c. sugar
1 c. buttermilk (I use sour milk)
1/2 c. cocoa
few grains of salt
1 tsp. vanilla
3 eggs, well beaten (until thick and pile softly)

Preparation

Step One:
Lightly grease bottom of three 9-inch round cake pans.
Line with wax paper and cut to fit bottoms.
Grease wax paper.
Set aside.