buttermilk cocoa cake
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
prep time
30 Min
cook time
30 Min
method
Bake
yield
12 -15
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 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, optional
How To Make buttermilk cocoa cake
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Step 1In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. -
Step 2In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture.
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Step 3Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.
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Step 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.
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Step 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.
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Step 6Delicious!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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