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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 20 |
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Chocoholics will love this moist, brownie-like cake. Its sweet chocolate sauce is a pleasant change from frosting, Served with a scoop of vanilla ice cream, this dessert will go over big with everyone at the table. âSusan Hansen Auburn, Alabama Ingredients:
2 cups cake flour |
2 cups sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup baking cocoa |
1 cup water |
1 cup butter, cubed |
2 eggs |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
chocolate sauce: |
1-3/4 cups sugar |
2 tablespoons baking cocoa |
2/3 cup 2% milk |
2 tablespoons butter |
1 teaspoon vanilla extract |
vanilla ice cream |
maraschino cherries, optional |
Directions:
1. In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a small saucepan, combine cocoa and water until smooth; add butter. Bring to a boil over medium heat, stirring constantly; add to dry ingredients and stir well. Combine the eggs, buttermilk and vanilla; stir into chocolate mixture.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For chocolate sauce, in a small saucepan, combine the sugar, cocoa, milk and butter. Bring to a boil; boil for 1 minute. Remove from the heat; stir in vanilla. Serve warm with cake and ice cream. Garnish with cherries if desired. Yield: 20 servings.
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