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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A special friend gave me this recipe more than 20 years ago, recalls Annette Foster of Taylors, SOuth Carolina. The cake has a light cocoa flavor, and the frosting is rich. Because you frost and serve just half the cake, you can use the remainder to make other scrumptious desserts later in the week. Ingredients:
1/4 cup baking cocoa |
1 cup water |
1 cup canola oil |
1/2 cup butter, cubed |
2 cups king arthur unbleached self-rising flour |
2 cups sugar |
1/2 cup buttermilk |
2 eggs |
frosting (for the layer cake): |
1/2 cup butter, cubed |
1/4 cup baking cocoa |
1/4 cup milk |
4 to 4-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat.
2. In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating well. Add buttermilk and eggs; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
3. Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside.
4. For frosting, combine the butter, cocoa and milk in a saucepan. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves spreading consistency. Frost the top of one cake rectangle; top with the second rectangle. Frost top and sides of cake. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
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