Buttermilk and cocoa powder turn what looks like an average chocolate cake into an unbelievably tender and moist cake with buttery chocolate icing and toasted pecans.
Why try? Although the instructions seem long, this is actually a quick cake to prepare. Plus the frosting can be made while the cake is in the oven to be quickly poured over the hot-out-of-the-oven cake.
Foodie Byte: This chocolate cake is made into a thin layer so that the icing can seep down into the hot cake making it utterly decadent without being too chocolaty. To add to the simple goodness of this chocolate cake, serve with a generous scoop of vanilla bean ice cream.
Ingredients • 2 cups sugar • 2 cups flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 3 1/2 sticks butter, divided • 3/4 cup plus 1 tablespoon cocoa powder • 1 cup boiling water • 2 eggs • 3 teaspoons vanilla, divided • 1/2 cup plus 6 tablespoons buttermilk • 6 cups powdered sugar • 1 cup pecans, toasted
Preparation 1. Preheat oven to 375˚F. Grease a 10x15x1 ½ inch cookie sheet or jelly roll pan. 2. Sift together sugar, flour, baking soda, and salt. Set aside. 3. Melt two sticks butter in a medium saucepan and stir in 4 tablespoons cocoa and boiling water. Stir until boiling. Pour over dry ingredients and mix. 4. Then add eggs, 1 teaspoon vanilla, and ½ cup buttermilk. Mix well and pour into prepared pan. 5. Bake for 15-20 minutes or until center springs back when touched. 6. While cake is in the oven, prepare icing. Mix together, 1 ½ sticks melted butter, 9 tablespoons cocoa, 6 tablespoons buttermilk, and 2 teaspoons vanilla. Gradually mix in powdered sugar, then fold in pecans. Pour over cake as soon as it finishes baking. Serve warm or at room temperature.[[In-content Ad]]
