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Moist Chocolate Cake

I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia

9 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1-1/2 cups cake flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup buttermilk
1/2 cup canola oil
1 egg
1 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 ounce unsweetened chocolate, coarsely chopped
1/2 cup hot coffee or water
4-1/2 teaspoons butter
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking soda and salt; set
aside. In a microwave-safe bowl, combine the chocolate and butter.
Cover and microwave on high for 1 minute. Stir; cook 30 seconds
longer or until melted.
In a small bowl, combine the buttermilk, oil and egg. Add to dry

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Moist Chocolate Cake (continued)

Directions (continued)

ingredients; beat just until combined. Add the chocolate mixture and
vanilla.
Pour into a greased 8-in. square baking dish. Bake at 350° for
30-35 minutes or until a toothpick inserted near the center comes
out clean. Cool completely on a wire rack.
For frosting, in a saucepan, combine the sugar, cornstarch, salt and
chocolate; stir in the coffee until blended. Bring to a boil over
medium heat; cook and stir until mixture is thickened. Remove from
the heat; stir in butter and vanilla. Spread warm frosting over
cake. Yield: 9 servings.

Nutrition Facts: 1 serving (1 slice) equals 394 calories, 18 g fat (5 g saturated fat), 30 mg cholesterol, 361 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.