Buttermilk Cocoa Cake

Name: Buttermilk Cocoa Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12-15 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 504 calories, 23g fat (9g saturated fat), 62mg cholesterol, 234mg sodium, 72g carbohydrate (55g sugars, 1g fiber), 4g protein.

Originally published as Betty Brundage's Buttermilk Brownie Cake in Taste of Home June/July 2005

Reviews

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Average Rating:

jeanemed

Jul 15, 2019

Made this many time. To keep the frosting from being to runny, I cook the frosting low and slow until thickened.
Taunajune

Jul 11, 2015

I've made this several times and it is really good. Very moist.
remcleaney

Apr 20, 2015

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.
MayK

Nov 20, 2011

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.
jmkasprak

Nov 7, 2011

I wasn't expecting this cake to be so good. It's quite moist and so very "chocolatey".
emmapeighsmom

Oct 7, 2011

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!!
lvs2bake

Nov 18, 2010

I've made this cake twice.It goes together with such ease. And everyone enjoys it around here. (Even those who are picky)!
xicota

May 12, 2010

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.