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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This recipe is from Better Homes and Gardens New Cook Book, Meredith Publishing Group. It's also called Buttermilk-Chocolate Sheet Cake. Very rich and moist - yummy! Ingredients:
2 cups all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter |
1/3 cup unsweetened cocoa powder |
2 eggs |
1/2 cup buttermilk |
1 1/2 teaspoons vanilla |
1/4 cup butter |
3 tablespoons unsweetened cocoa |
3 tablespoons buttermilk |
2 1/4 cups sifted powdered sugar |
1/2 teaspoon vanilla |
Directions:
1. Grease 15x10x1 inch baking pan; set aside.
2. combine flour, sugar, baking soda and salt and set aside.
3. In a medium saucepan combine butter, cocoa powder and 1 cup water.
4. Bring mixture just to boiling, stirring constantly.
5. Remove from heat.
6. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
7. Add eggs, buttermilk and vanilla.
8. Beat for 1 minute (batter will be thin).
9. Pour batter into the prepared pan.
10. Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
11. Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
12. Place cake in pan on a wire rack; cool thoroughly before cutting.
13. Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
14. Bring to boiling.
15. Remove from heat.
16. Add sifted powdered sugar and vanilla.
17. Beat until smooth.
18. If desired, stir in 3/4 cup coarsely chopped pecans.
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