With buttermilk in the batter and in the frosting, this cake makes good use of Buttermilk. Do you find that you frequently have a carton of Buttermilk at the back of the fridge that’s about to go bad? I almost always seem to.
This is a simple, old-fashioned cake that is always a winner. It’s basically a Texas Sheet Cake except instead of baking it in the typical jelly roll pan (half sheet pan), I’ve made it in a 9X13-inch pan so that it is a little thicker. Chocolate Buttermilk Cake is both light and insanely rich at the same time. It’s very difficult not to go back for another bite. And another. And another. It will keep calling out your name until every last bit is gone.
That’s why this cake should only be baked for a potluck or a party where there are boatloads of people and there is no chance there will be any left over.
The frosting is easily assembled in a saucepan and takes only a few minutes. Still warm when poured on top of the cake, it forms an absolutely irresistible fudgy layer. It’s the frosting that really makes the cake. What’s really nice about it is it just naturally spreads itself out over the cake. You only need a spatula to help even it out a little bit.
Ingredients
- Cake
- 1 cup Challenge butter
- 1/3 cup unsweetened cocoa
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Chocolate-Buttermilk Frosting
- 1 cup Challenge butter
- 1/4 cup unsweetened cocoa
- 1/3 cup buttermilk
- 1 (16-ounce) package confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans
Instructions
- Preheat oven to 350 degrees and grease a 9X13-inch pan.
- Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
- Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
- Gradually add melted butter mixture, beating until mixed.
- In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
- To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
- Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.
thanks done share recipes to : https://spicysouthernkitchen.com/chocolate-buttermilk-cake-frosting-2/