To Die for Chocolate Cake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well. Ingredients:
1/2 cup butter |
1/4 cup cocoa |
1 cup water |
1/2 cup oil (veggie or canola) |
2 cups flour |
2 cups sugar |
2 eggs (at room temp) |
2 teaspoons cinnamon (best you can find) |
1/2 teaspoon table salt |
1/2 cup buttermilk |
1 teaspoon baking soda |
1 teaspoon vanilla |
1/2 cup butter |
1/4 cup cocoa |
1 tablespoon cocoa |
1/3 cup buttermilk |
1 teaspoon vanilla |
1 (16 ounce) box powdered sugar (3 1/2 cups/16 oz) |
Directions:
1. Melt butter, cocoa, water and oil - bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
2. Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
3. While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.
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