CAKE
- 2 sticks butter or margarine
- 5 tablespoons cocoa
- 1 cup water
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla
Preheat oven to 375°.
In a large saucepan, heat butter, cocoa and water.
When mixture comes to a boil, remove it from heat and add the sugar, flour, soda, and salt.
Add the eggs, buttermilk and vanilla, mixing well.
Pour the batter into a jelly roll pan or cookie sheet with sides (17 ½” x 11” x 1”)
Bake for 15 minutes.
ICING
- 5 tablespoons cocoa
- 6 tablespoons milk
- 1 stick butter or margarine
- 1 box confectioners’ sugar
- 1 teaspoon vanilla
Mix the cocoa, milk, and butter in a saucepan and bring to a boil.
Remove from heat and astir in confectioners’ sugar and vanilla. Keep stirring until lumps go away. The icing will be a bit runny.
If you do this right, the icing and the cake should be done at about the same time.
Ice the cake immediately after removing it from the oven.
Cool and serve.
Rehfwitz Recipes 