A delicious, moist chocolate cake. The frosting will be runny, but it hardens as it cools. Cake freezes well. Good with peppermint ice cream. It is also good with a seven-minute frosting.This recipe is easy to double and bake in two 9 x 13” pans. I serve it cut up like brownies.
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Cook Time: 30 minutes
Servings: 1 serving
Ingredients
Cake
- 2 ⅓ cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 cups butter
- 1 ¼ cups water
- 4 tbsp cocoa
- ½ cups buttermilk
- 2 eggs beaten
- 1 tsp vanilla extract
Frosting
- ½ cup butter
- 4 tbsp cocoa
- 6 tbsp buttermilk
- 1 tsp vanilla extract
- 1 lb powdered sugar (4 cups sifted)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350.
- Mix flour, sugar, and baking soda in a bowl.
- Bring butter, water and cocoa to a boil in saucepan. Pour over dry ingredients. Mix thoroughly.
- Add buttermilk, eggs and vanilla. Beat well.
- Pour into a greased 9 x 13” pan and bake at 350 degrees for 30 minutes or until it tests done.
Frosting
- Heat butter, cocoa and buttermilk just to boiling. Remove from heat and mix in vanilla, sugar and nuts.
Notes
Adapted from the Colorado Cache Cookbook by the Junior League of Denver.
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