To Die for Chocolate Cake
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
Cake
- 118.29 ml butter
- 59.14 ml cocoa
- 236.59 ml water
- 118.29 ml oil (veggie or canola)
- 473.18 ml flour
- 473.18 ml sugar
- 2 eggs (at room temp)
- 9.85 ml cinnamon (best you can find)
- 2.46 ml table salt
- 118.29 ml buttermilk
- 4.92 ml baking soda
- 4.92 ml vanilla
-
FROSTING
- 118.29 ml butter
- 59.14 ml cocoa
- 14.79 ml cocoa
- 78.78 ml buttermilk
- 4.92 ml vanilla
- 453.59 g box powdered sugar (3 1/2 cups/16 oz)
directions
- Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
- Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
- While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.
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