Have cake will travel. Bake, transport and serve in the same pan. Easy to make the morning of the picnic.
Makes one 9 x 13 cake to serve 12
Cake:
12 tablespoons (1 ½ sticks) salted butter (if using unsalted butter, add 3/4 teaspoon salt to dry ingredients)
¼ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
2 large eggs
½ cup buttermilk
Frosting:
1 cup minus 1 tablespoon confectioners' sugar
1 tablespoon Dutch-process cocoa powder
2 tablespoons buttermilk
2 tablespoons regular margarine
Preheat oven to 400 degrees. Butter a nonstick 9 x 13-inch pan (for full recipe)
Cake: Combine butter and cocoa powder with 1 cup water in saucepan. Bring mixture to a boil, stirring a few times to break up clumps of cocoa. Remove from heat. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Stir in the hot cocoa mixture until smooth. Whisk in the eggs and buttermilk until mixture is smooth and uniform. The batter will be thin. Pour batter into the pan and bake for 18 to 22 minutes, until a toothpick inserted near the middle comes out clean. Set pan on a wire rack to cool.
Frosting: Stir together confectioners' sugar and cocoa in a medium size bowl. Bring the buttermilk and margarine to a boil in a small saucepan, pour into the sugar-cocoa mixture, whisk until smooth. Immediately spread the icing onto the cake. Store the cake, covered, at room temperature for up to 3 days.
Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. Groucho Marx
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