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Buttermilk Cocoa Cake

 Buttermilk Cocoa Cake
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.
12-15 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup baking cocoa
  • 1 cup water
  • 1/2 cup butter, cubed
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • BUTTERMILK FROSTING:
  • 1/4 cup baking cocoa
  • 1/2 cup butter, cubed
  • 1/2 cup buttermilk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped pecans, optional

Directions

  • In a large saucepan, combine the cocoa and water until smooth; add
  • butter. Bring just to a boil. Remove from the heat.
  • In a large bowl, combine the flour, sugar and baking soda; add cocoa
  • mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and
  • beat until smooth.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for

2 of 2

Buttermilk Cocoa Cake (continued)

Directions (continued)

  • 30-35 minutes or until a toothpick inserted near the center comes
  • out clean.
  • In a large saucepan, bring the cocoa, butter and buttermilk to a
  • boil. Remove from the heat. Whisk in confectioners' sugar and
  • vanilla until smooth. Spread over the warm cake. Sprinkle with
  • pecans if desired. Cool on a wire rack. Yield: 12-15 servings.
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.