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Delicate Chocolate Cake

"A special friend gave me this recipe more than 20 years ago," recalls Annette Foster of Taylors, SOuth Carolina. "The cake has a light cocoa flavor, and the frosting is rich. Because you frost and serve just half the cake, you can use the remainder to make other scrumptious desserts later in the week."

6-8 ServingsPrep: 20 min. Bake: 30 min. + cooling

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

2 of 2

Delicate Chocolate Cake (continued)

Directions (continued)

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.