Course Bread, Muffins and Cakes, Dessert, Snack, Vegetarian
Cuisine American, circa 80s and 90s, Kay's "RED BOOK"
Servings 24pieces
Ingredients
2cupsall-purpose flour
2cupssugar
1teaspoonbaking soda
¼teaspoonsalt
1cupbutter
1/3cupunsweetened cocoa powder
2eggs
½cupbuttermilk or sour milk
1 ½teaspoonsvanilla extract
CHOCOLATE FROSTING:
¼cupbutter
3tablespoonsunsweetened cocoa powder
3tablespoonsbuttermilk
2 ¼cupsifted confectioners’ sugar
½teaspoonvanilla
½cupchopped pecansoptional
Instructions
CAKE
Preheat oven to 350° F.
Grease a 15x10x1-inch or jelly roll pan or a 13x9x2-inch baking pan; Set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for one minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven for about 25 minutes for the 15x 10-inch pan or 35 minutes; for the 13x9-inch pan, or until a wooden pick or cake tester inserted in the center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; Cool thoroughly before cutting.
FROSTING
In a medium saucepan combine butter, unsweetened cocoa powder, and buttermilk. Bring to a boil. Remove from heat; And add confectioners’ sugar and 1/2 vanilla. Beat until smooth. If desired, stir in coarsely chopped pecans.