Ingredients
- 2 cubes of Butter (1 cup)
- 4 Tablespoons of Cocoa
- 1 Cup of Water
- 2 Cups of Sugar
- 2 Cups of Flour
- ½ teaspoons of Salt
- 1 teaspoon of Baking Soda
- ½ Cup of Buttermilk
- 2 eggs
- 1 teaspoon of Vanilla
- 1-Cup nuts (opt)
Directions
Bring to boil butter, water & Cocoa. In separate bowl add Sugar, Flour, Soda, Salt mix well. In separate bowl mix buttermilk, eggs and vanilla together. To your boiling mixture add dry ingredients mix until smooth then add wet ingredients. Pour into greased sheet pan (Makes 1 jelly roll pan, 12 X 17) Bake for 20 minutes at 350℉. Cool cake for 5 minutes as you make the Icing, then pour on warm cake.
Frosting
Ingredients
- 1 cube Butter (1/2 cup)
- 6 tablespoons of Milk
- 4 tablespoons of Cocoa
- 1 pound of Powdered Sugar
- 1 teaspoon of Vanilla
- 1-Cup nuts (opt)
Directions
Boil butter, milk and Cocoa. Then add powdered sugar, vanilla and nuts. Pour onto hot cake and let cool to set up.
Variations
To make it Mexican I added 1 teaspoon cinnamon and 1 teaspoon Cayenne to the batter and use Dark Coco powder. Into the frosting again use the dark Coco and 1/2 teaspoon each cinnamon and cayenne.
To make it a white cake Leave out the cocoa powder and add 1 teaspoon almond extract or any other extract you like.
Tiramisu Cake
Leave out the cocoa powder and in place of 1 cup of water make 1 cup of coffee and add a teaspoon of espresso powder to it. Make two cakes or cut in half. Then layer with Tiramisu Mousse. Finish top with sprinkled cocoa powder and chocolate shavings.
To make it a lemon cake add 1/4 cup of lemon juice and zest from one lemon.
