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    Buttermilk Cocoa Cake


    Source of Recipe


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    List of 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 eggs, lightly beaten
    1/2 cup vegetable oil
    1/2 cup buttermilk

    BUTTERMILK FROSTING:
    1/4 cup baking cocoa
    1/2 cup butter, cubed
    1/2 cup buttermilk
    3-3/4 cups confectioners' sugar
    1 teaspoon vanilla extract
    1/2 cup chopped pecans, optional

    Recipe



    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
    mixing 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-in. x 9-in. x 2-in. baking
    dish. Bake at 350° for 30-35 minutes or until a toothpick inserted
    near the center comes out clean.

    In a large saucepan, bring the cocoa, butter and buttermilk to a
    boil. Remove from the heat. Whisk in the confectioners' sugar and
    vanilla. Spread over the warm cake. Sprinkle with pecans if desired.
    Cool on a wire rack. Yield: 12-15 servings.

 

 

 

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