Ingredients
- Cake
- • 2 cups all-purpose flour
- • 2 cups sugar
- • 1 teaspoon baking soda
- • ¼ teaspoon salt
- • 1 cup butter
- • ⅓ cup unsweetened cocoa powder
- • 2 eggs
- • ½ cup buttermilk or slightly less than ½ cup of milk mixed with ½ tablespoon of vinegar {let stand for 10 minutes}
- • 1 ½ teaspoons vanilla
Frosting
- 1-¾ stick Butter
- 4 Tablespoons heaping Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 3 ½ cups powdered sugar
Instructions
- Grease and flour a 15X10X1-inch or jelly roll pan {I used a cookie sheet with sides}, set aside.
- In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
- In a medium saucepan combine 1 cup butter, ⅓ cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat.
- With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, ½ cup of buttermilk, and 1 ½ teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
- Bake in a 350° oven about 22 to 25 minutes or until a wooden pick or cake tester inserted in center comes out clean.
- Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
- Makes 24 servings.
Frosting: Melt butter in a saucepan. Add cocoa, stir together and remove from heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Calories: