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Buttermilk Chocolate Cake Recipe

100% would make again

"My 12 children, 26 grandchildren and five great-grandchildren always request this cake for their birthdays," says Imogene Koepnick of Delavan, Wisconsin. "People call it 'Imogene's Cake'!"

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12-16 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

1 cup butter, cubed
1 cup water
2 tablespoons baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
FROSTING:
3 tablespoons butter
2 tablespoons baking cocoa
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 to 4 tablespoons milk or heavy whipping cream

Directions

In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack.
In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 379 calories, 15 g fat (9 g saturated fat), 64 mg cholesterol, 351 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.

Buttermilk Chocolate Cake published in Taste of Home August/September 2001, p65

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