 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A special friend gave me this recipe more than 20 years ago. The cake has a light cocoa flavor, and the frosting is rich and delicious.Annette Foster, Taylors, South Carolina 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: |
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 until well combined. Beat in buttermilk and eggs.
3. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. 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.
5. For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled).
6. Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
|
|