For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 1 cup water or black coffee
- 2 sticks butter (real, salted)
For the Icing:
- 1 1/2 sticks of butter (real, salted)
- 1/2 cup milk
Dash of salt
- 1 1-lb box powdered sugar
- 11/30/2019
- 2/2
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
INSTRUCTIONS:
For the Cake:
1. Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See
notes below regarding other pan sizes.
2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate
ingredients then set aside.
3. Combine buttermilk, eggs and vanilla extract to a small bowl then mix well and set aside.
4. Add cocoa powder to a small saucepan then whisk in water or black coffee until smooth. Add
butter then stir and heat over medium-high heat until boiling. Remove from heat.
5. Pour hot cocoa power mixture into bowl with flour mixture then stir to incorporate. Add buttermilk
mixture then whisk all ingredients together for one minute.
6. Pour batter into prepared pan then bake for 20 minutes or until toothpick inserted in the middle
of the cake comes out clean. Remove from oven then prepare icing.
For the Icing:
1. Combine milk, butter and salt in a small saucepan then heat until butter is completely melted.
Remove from heat then stir in vanilla extract.
2. Meanwhile, sift together powdered sugar and cocoa into a large mixing bowl (the sifting is
optional but it prevents lumps in the icing). Pour hot milk/butter mixture into bowl with powdered
sugar and cocoa powder then stir until smooth.
3. Pour icing over warm cake. Let cake rest for a few hours before serving to ensure the icing sets
up some before cutting the cake.
4. Once the cake is cool, cover then store at room temperature
This article and recipe adapted from this site
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