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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba Ingredients:
2 cups sugar |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup butter, cubed |
1/4 cup baking cocoa |
1 cup water |
2 eggs |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
icing: |
1/2 cup butter, cubed |
1/4 cup baking cocoa |
1/3 cup milk |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup chopped walnuts |
Directions:
1. In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well.
2. In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted near the center comes out clean.
3. Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack. Yield: 16-20 servings.
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