buttermilk cocoa cake
(4 ratings)
Yum! Another delicious,tender, moist cake..somewhat on the lines of a sheet cake yet thicker..hope you try it..mine didn't stand a chance..lol! The picture to the left was all that was left 20 minutes after pulled from the oven, they wouldn't give it time to cool..think it might be good?..lol! My clan loves it. Enjoy! My photos
(4 ratings)
yield
12 -15
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For buttermilk cocoa cake
-
1/4 cbaking cocoa
-
1 cwater
-
1/2 cbutter, cubed
-
2 call-purpose flour
-
2 csugar
-
1 tspbaking soda
-
2eggs, lightly beaten
-
1/2 cvegetable oil
-
1/2 cbuttermilk
- BUTTERMILK FROSTING
-
1/4 cbaking cocoa
-
1/2 cbutter, cubed
-
1/2 cbuttermilk
-
3-3/4 cconfectioners' sugar
-
1 tspvanilla extract
-
1/2 cchopped pecans, optional
How To Make buttermilk cocoa cake
-
1In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. -
2In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture.
-
3Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.
-
4Pour 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.
-
5In 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.
-
6Delicious!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT