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.
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 large 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 vanilla extract
- 1/2 cup chopped pecans, optional
Reviews
Made this many time. To keep the frosting from being to runny, I cook the frosting low and slow until thickened.
I've made this several times and it is really good. Very moist.
I must have done something wrong with this one. The frosting was extremely sweet and very runny. I don't feel the chocolate cake has any real flavor either. It is moist and great texture, but lacking any real flavor. Won't be making this one again.
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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.
I wasn't expecting this cake to be so good. It's quite moist and so very "chocolatey".
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!!
I've made this cake twice.It goes together with such ease. And everyone enjoys it around here. (Even those who are picky)!
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.