Delicate Chocolate Cake Recipe

Ingredients

• 1/4 cup baking cocoa
• 1 cup water
• 1 cup canola oil
• 1/2 cup butter, cubed
• 2 cups self-rising flour
• 2 cups sugar
• 1/2 cup buttermilk
• 2 eggs
• FROSTING (for the layer cake):
• 1/2 cup butter, cubed
• 1/4 cup baking cocoa
• 1/4 cup milk
• 4 to 4-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

• In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat.
• In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating well. Add buttermilk and eggs; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside.
• For frosting, combine the butter, cocoa and milk in a saucepan. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves spreading consistency. Frost the top of one cake rectangle; top with the second rectangle. Frost top and sides of cake. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
  
  Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.

Leftover: Raspberry Chocolate Trifle

Delicate Chocolate Cake published in Quick Cooking September/October 1998, p42