A light chocolate cake with a wonderful caramel frosting. My family has enjoyed this cake for years and I hope yours will, too!
1 cup butter
2 cups sugar
3 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa
1 cup buttermilk
1 teaspoon vanilla
1/2 cup warm water
1/2 cup (1 stick) butter
1 cup firmly packed dark brown sugar
1/3 cup half and half (more if necessary)
1 tablespoon pure vanilla extract
1-16 ounce box confectioners sugar
2 cups finely chopped black walnuts for garnish (optional)
1Preheat oven to 350 degrees. Lightly grease and flour 9X13 cake pan or two 9" round pans.
2Cream butter and sugar together until light and fluffy. Beat in eggs one at a time.
3Sift together flour, baking soda, salt and cocoa; add alternately with buttermilk to creamed mixture. Stir in vanilla and warm water.
4Pour batter into prepared baking pan(s). Bake in 350 degree oven about 40-45 minutes or until cake tests done. Cool cake on rack. If round pans are used, cool in pans for 10 minutes, then remove from pans and cool completely. Frost with caramel frosting.
5CARAMEL FROSTING: Melt butter in saucepan. Add brown sugar and half and half. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.
Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon half and half at a time until consistency is right.