Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 2 cups all-purpose flour

  3. 2 cups sugar

  4. 1 teaspoon baking soda

  5. 2 eggs, lightly beaten

  6. 1/2 cup vegetable oil

  7. 1/2 cup buttermilk BUTTERMILK FROSTING:

  8. 1/4 cup baking cocoa

  9. 1/2 cup butter, cubed

  10. 1/2 cup buttermilk

  11. 3-3/4 cups confectioners' sugar

  12. 1 teaspoon vanilla extract

  13. 1/2 cup chopped pecans, optional

Instructions Jump to Ingredients ↑

  1. 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-in. x 9-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 confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack. Yield: 12-15 servings.


Send feedback