This is an heirloom recipe passed from Jans Grandmother to her Mom, to Jan, then lovingly given to me. This is a delicious, decadent cake that will make you not want to give away the recipe. But please do. Everybody who has eaten this cake, loves it, raves about it, & they always try to guess the secret ingredient: Cinnamon! But it isn't a secret anymore. Making the cake for them is only part of the pleasure of making it at all. Step 5:Yummy Frosting recipe. From my kitchen to your tummy, I hope you think this cake is yummy!! Please make the cake share your comments & pictures. God bless you!!
Notes from the Test Kitchen:
That secret ingredient really spices up the flavor in this chocolate cake! The buttermilk makes it really moist. And that frosting... oh my. It's delicious and I recommend doubling it. Next time I am going to... I like a lot of frosting on my cake!
Preheat oven to 350. Prepare a 9x13 pan with parchment at the bottom or spray it with Baking Pam. OR divide the batter and pour it into prepared 8 inch round cake pans. Use the bottom of the pan to trace circles from the parchment.
In a large bowl sift together flour, cornstarch, 1 1/2 to 2 C sugar, baking soda, and salt. DO NOT ADD THE COCOA!! But don't worry if you do, I have it still tastes great!! I promise. I have also made this cake and forgot the sugar!! It was good but wasn't sweet! Thankfully the frosting was sweet though...
In a medium saucepan over medium heat bring the water, butter and cocoa to a slow simmer, stirring with a flat bottomed wooden spatula across the bottom and around the sides of the pan to avoid scorching the mixture. Simmer 5 minutes. Remove from the heat & add the vanilla, fold into the sifted dry ingredients. This will cool the cooked mixture. Incorporate until it is barely mixed. Mix the slightly beaten eggs and buttermilk in a bowl and add it to the batter. Don't over mix it. No buttermilk? Use regular milk + 3 tsp of vinegar. Tastes great! I promise!
Pour the batter into prepared pans. Spread the batter evenly, tap the pan on the counter to allow bubbles to come up. Bake the cake for 30 minutes or until the cake springs back when touched. If using round tins, place pans side by side in the oven, then switch positions of pans at the halfway time of baking. Once baked cool on a cooling rack.
FROSTING: 1/2 Stick of Butter, 3 Tbsp Baking Cocoa, 2 Tbsp Milk, 1 1/4 C Powdered Sugar, 1/2 tsp Vanilla. In a medium size saucepan stir together butter, cocoa, & milk bring to a slow boil avoid scorching. Remove from heat gradually add the powdered sugar & vanilla, stir until smooth. While the frosting is warm, pour it over the cooled cake the frosting will make its way down the sides, use a knife to smooth it to your liking or leave it alone.
Let it cool, cut yourself a piece of cake and enjoy it with your favorite beverage.
--This recipe can be doubled, just use bigger pans, adjust the baking time as necessary and watch closely for under or over baking. Enjoy.