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Buttermilk Cocoa Cake

Total Time

Prep: 30 min. Bake: 30 min. + cooling

Makes

12-15 servings

Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.

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 large 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 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional

Directions

  1. In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat.
  2. In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.
  3. Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. In 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.

Nutrition Facts

1 piece: 504 calories, 23g fat (9g saturated fat), 62mg cholesterol, 234mg sodium, 72g carbohydrate (55g sugars, 1g fiber), 4g protein.

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