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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.
Nutritional Facts 1 serving (1 piece) equals 504 calories, 23 g fat (9 g saturated fat), 62 mg cholesterol, 234 mg sodium, 72 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Buttermilk Cocoa Cake in Taste of Home June/July 2005, p33
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Reviewed on Nov. 20, 2011 by MayK
To reduce calaries and sugar in this recipe, I cut the sugar in half, added the nuts to the batter, used light butter, and sprinkled confectionary sugar over the top in place of the frosting. I served it to company, and they loved it. I'm sure the original is as good as everyone says it is, but I needed to make it a little lighter.
Reviewed on Nov. 07, 2011 by jmkasprak
I wasn't expecting this cake to be so good. It's quite moist and so very "chocolatey".
Reviewed on Oct. 07, 2011 by emmapeighsmom
It was so moist!! I made this for a family dinner and had ZERO leftovers! Amazing taste and so easy to make! This will be a chocolate cake staple!!
Reviewed on Nov. 18, 2010 by lvs2bake
I've made this cake twice.It goes together with such ease. And everyone enjoys it around here. (Even those who are picky)!
I've made this cake twice.
It goes together with such ease. And everyone enjoys it around here. (Even those who are picky)!
Reviewed on May. 12, 2010 by xicota
This seems to be another variation of Texas Sheet Cake. Having said that, TSC is one of my favorite desserts, so I will probably make this again. Cut the squares on the small side---with the frosting, this cake is quite rich.
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