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Chocolate Buttermilk Cake with Frosting

Chocolate Buttermilk Cake with Frosting

A moist and delicious chocolate cake made with buttermilk and cocoa powder and topped with a homemade chocolate frosting that's plenty sweet. The frosting has a crunch there and here . They taste good.
With buttermilk from the batter and at the frosting, this cake makes great use of Buttermilk. Do you realize that you have a carton of Buttermilk in the back? I seem to.
This is an easy, old-fashioned cake that's always a winner. It's essentially a Texas Sheet Cake except rather than baking it in the normal jelly roll pan (half sheet pan), I have made it at a 9X13-inch pan so that it's a little thicker. Chocolate Buttermilk Cake is rich at exactly the exact same time and mild. It is very difficult not to return for another bite. And another. And another. It will keep calling your name out until each bit is gone.
One minute, you're going to be swooning over it, professing your love. The minute you're going to be telling it despise it eat too much.
That is why this cake should just be baked for a potluck or a party in which there are boatloads of people and there's absolutely no chance there'll be any left over.
The frosting is easily constructed in a saucepan and requires just a couple of minutes. When poured on top of the cake, warm, it creates an layer that is fudgy that is irresistible. It. What is really nice about it is it just spreads itself out. You require a spatula to help it.
Recipe adapted from HERE
Chocolate Buttermilk #Cake with Frosting
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
  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. 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 completely melted. It is possible to cut the butter to speed the process up. Remove from heat.
  3. With an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. Gradually add melted butter mixture, beating until blended.
  5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until combined. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the center.
  6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over moderate heat, stirring constantly, until mixture is smooth.
  7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool prior to cutting and set some.

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