Ingredients
-
-
1 1/2
-
1 1/2
-
1/2
-
3
-
3
-
1
-
1
-
3
-
3/4
-
1
-
-
3/4
-
4 1/2
-
7 1/2
Directions
Cocoa-Buttermilk Cake,I adopted this recipe 9/06. It is incredible. The great reviews are not misleading. I don’t get why the instructions tell you to trim the cake. I just chilled the cake for a bit and then spread the frosting on the sides of the cake. This will be my main chocolate cake from now on. I didn’t take a great picture of the cake, but the one I took gives you a hint of how much I loved this cake. I didn’t share it, I just got a fork and ate it for 3 days right off of the platter. The original description follows….. This is a super chocolatey buttermilk cake and icing. Very easy to make. This cake is “the” employee comfort food at the catering company where I work.,Been making this cake since the 1970’s! Never once used parchment paper because we just cut the cake in the pan and serve it. Also never sifted anything for this cake. Mixed the dry ingreds but no sifting(I didn’t know people still did that!) Also there were no food processors back in the 70’s so we never used that! We cooked the frosting when the cake came out of the oven and put it on the cake waited a few minutes so the frosting can soak into the cake and ate it. Seems to me more steps then you need! We eat it when it’s still nice and warm and NEVER put it in the fridge. When frosting soaks into the cake it makes it so moist! Not sure about the times as I am away from home and don’t have my recipe with me! My cake is always YUMMY! Looked up to see if I could find the recipe use and this is either it or as close to it as I’ve seen online.Prep: 30 min. Bake: 30 min. + cooling Ingredients 1/4 cup baking cocoa 1 cup water 1/2 cup butter, cubed 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 2 large eggs, lightly beaten 1/2 cup vegetable oil 1/2 cup buttermilk BUTTERMILK FROSTING: 1/4 cup baking cocoa 1/2 cup butter 1/2 cup buttermilk 3-3/4 cups confectioners’ sugar 1 teaspoon vanilla extract Directions In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. Pour into a greased 13×9-in. baking dish. Bake at 350 for 30-35 minutes or until a toothpick inserted in the center comes out clean. In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners’ sugar and vanilla there will be lumps but that’s OK. Poor warm frosting over the warm cake. Cool on a wire rack. Yield: 12-15 servings.,No parchment paper & leave cake in the pan, no sifting, no food processer, make frosting after the cake comes out of the oven and pour over warm cake PLUS we heat the frosting. You do have some lumps of powdered sugar but the taste will have you saying: “lumps? what lumps?”
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
|
2
Done
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Butter and Line With Parchment a 9 X 13 Cake Pan Melt Butter, Stir in Water and Cocoa and Whisk Until Smooth. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Sift Together Flour, Sugar, Salt and Baking Soda. |
|
5
Done
|
in a Separate Bowl, Whick Together Eggs, Buttermilk and Vanilla. |
|
6
Done
|
Add Cocoa Mixture and Buttermilk Mixture to Dry Ingredients. |
|
7
Done
|
Combine Very Well. |
|
8
Done
|
Pour Into Cake Pan and Bake Until Skewer Comes Out Clean. |
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9
Done
|
Cool For 20 Minutes While Making Icing. |
|
10
Done
|
Icing: Melt Butter, Add Buttermilk and Cocoa. |
|
11
Done
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Whisk Until Smooth. |
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12
Done
|
Put Powdered Sugar Into a Food Processor. |
|
13
Done
|
With Motor Running, Pour Cocoa Mixture Through Feed Tube. |
|
14
Done
|
Do not Over Process. |
|
15
Done
|
Put a Platter Over the Cake Pan, Flip Over So That the Cake Comes Out Onto the Platter. |
