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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck. Ingredients:
1/4 cup baking cocoa |
1 cup water |
1/2 cup butter, cubed |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
2 eggs, lightly beaten |
1/2 cup vegetable oil |
1/2 cup buttermilk |
buttermilk frosting: |
1/4 cup baking cocoa |
1/2 cup butter, cubed |
1/2 cup buttermilk |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup chopped pecans, optional |
Directions:
1. In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat.
2. In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
4. In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack. Yield: 12-15 servings.
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