Chocolate Buttermilk Squares Recipe

5 8 11
Chocolate Buttermilk Squares Recipe
Chocolate Buttermilk Squares Recipe photo by Taste of Home
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Chocolate Buttermilk Squares Recipe

Read Reviews
5 8 11
Publisher Photo
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. —Clarice Baker, Stromsburg, Nebraska
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3 to 4 drops red food coloring, optional
  • FROSTING:
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1/4 cup buttermilk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 3/4 cup chopped almonds, optional

Directions

In a large saucepan, bring butter, cocoa and water just to a boil. Cool.
Meanwhile, in a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan.
Bake at 350° for 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired. Yield: 15 servings.

Test Kitchen Tips
  • A warped 15x10x1 can produce uneven cakes. Make sure your pan's on the straight and narrow!
  • For different flavor thrills, try swapping almond, rum or mint extract for the vanillas. Mint packs a punch—reduce it from 1 tsp to 1/4 tsp!
  • Brickle bits or other crushed candy bars are also delicious sprinkled over these gooey bars. Yum!
  • Originally published as Chocolate Buttermilk Squares in Country Woman November/December 1991, p29

    Nutritional Facts

    1 piece: 466 calories, 19g fat (12g saturated fat), 78mg cholesterol, 380mg sodium, 72g carbohydrate (55g sugars, 1g fiber), 4g protein.

    • 1 cup butter, cubed
    • 1/4 cup baking cocoa
    • 1 cup water
    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup buttermilk
    • 2 large eggs, beaten
    • 1 teaspoon vanilla extract
    • 3 to 4 drops red food coloring, optional
    • FROSTING:
    • 1/2 cup butter, cubed
    • 1/4 cup baking cocoa
    • 1/4 cup buttermilk
    • 3-3/4 cups confectioners' sugar
    • 1 teaspoon vanilla extract
    • Dash salt
    • 3/4 cup chopped almonds, optional
    1. In a large saucepan, bring butter, cocoa and water just to a boil. Cool.
    2. Meanwhile, in a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan.
    3. Bake at 350° for 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired. Yield: 15 servings.

    Test Kitchen Tips
  • A warped 15x10x1 can produce uneven cakes. Make sure your pan's on the straight and narrow!
  • For different flavor thrills, try swapping almond, rum or mint extract for the vanillas. Mint packs a punch—reduce it from 1 tsp to 1/4 tsp!
  • Brickle bits or other crushed candy bars are also delicious sprinkled over these gooey bars. Yum!
  • Originally published as Chocolate Buttermilk Squares in Country Woman November/December 1991, p29

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    Reviews forChocolate Buttermilk Squares

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    MY REVIEW
    delowenstein User ID: 3766053 261580
    Reviewed Feb. 20, 2017

    "I tried this recipe and it's par excellence! Only changes: Omitted salt in the icing and did not use the almonds on top of the icing. My baking time, however was 20 to 30 minutes! I tried the squares at 20 minutes. But squares tested done at 10 minutes more. Squares were REALLY moist!"

    MY REVIEW
    lateshift32 User ID: 7344374 11300
    Reviewed Aug. 1, 2013

    "I'd like to find one like it but not as sweet. It's overpowering! However, it's super easy and great for learning to cook."

    MY REVIEW
    FruitGal User ID: 4348227 11298
    Reviewed Mar. 16, 2013

    "I reviewed before...Here's how to make this recipe perfect: Use heaping tablespoons of cocoa where called for. And for the frosting, use 6T buttermilk and only 3-1/2 cups powdered sugar. Then it will pour on nicely instead of having to be spread an maybe not looking as nice. You know, I also reduced the butter in the cake by 1/3 once and it seemed just fine."

    MY REVIEW
    2124arizona User ID: 845443 36895
    Reviewed Oct. 27, 2011

    "These are incredibly moist. The combination of chocolate and buttermilk is just right. I fixed these for a potluck at church and came home with an empty serving platter!"

    MY REVIEW
    FruitGal User ID: 4348227 201313
    Reviewed Sep. 18, 2011

    "Turned out great - made for a birthday and all was gobbled up. I would try 1 more T of buttermilk in frosting as I had to sort of spread it/pat it around."

    MY REVIEW
    hoosierappleblossom1 User ID: 1138481 38100
    Reviewed Jul. 20, 2010

    "This is always a winner! I have taken this to work and the pan was empty in no time!"

    MY REVIEW
    cherytrue User ID: 1522586 19550
    Reviewed Jul. 20, 2010

    "We call this Texas Sheet cake at my house. While the cake is baking you can make the frosting and put it on warm"

    MY REVIEW
    penoll User ID: 1982847 12087
    Reviewed Jul. 20, 2010

    "These are the most wonderful squares! Have made these for years! They will never fail you!"

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