Распечатать
E-mail
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
Both batter and frosting are made with cocoa in this chocolate lover’s delight. Not as rich as Texas Sheet Cake, the recipe is a good choice for a birthday chocolate cake, so you can still have room for ice cream! An interesting side note - the texture of the cake only improves with age, and it slices and serves better too! Make it a day or so ahead, cover well and refrigerate. Even several days later leftovers were wonderful.
Ингредиенты
- FOR THE CAKE:
- ½ cup baking cocoa (regular or dark, or a combination)
- ½ cup boiling water
- 2/3 cup butter, softened (1 stick + 2 ½ tablespoons)
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/3 cups buttermilk (or sour milk)
- FOR THE FROSTING:
- ½ cup baking cocoa (regular or dark, or a combination)
- 2 2/3 cups powdered sugar
- 1/4 cup butter, softened
- 1/3 cup milk or cream (or evaporated milk)
- ½ teaspoon vanilla extract
Инструкции
- FOR THE CAKE:
- Set oven to 350 degrees F. Spray a 9" x 13" baking pan with vegetable spray. (For 18-24 cupcakes, line muffin pans with cupcake papers.)
- Stir together cocoa and boiling water in small bowl until smooth; set aside to cool.
- Beat 2/3 cup butter and granulated sugar together in large mixing bowl. Add eggs and vanilla; beat well.
- Combine flour, baking soda and salt together in another bowl.
- Add flour mixture alternately with buttermilk to butter/sugar mixture. Stir in cooled cocoa mixture.
- Pour into prepared pan(s) and bake 30-35 minutes until cake tester inserted into center comes at clean. (Cupcakes 18-23 minutes.)
- Cool on wire rack. Yield: 18 to 24 servings.
- FOR THE FROSTING:
- Combine cocoa and powdered sugar
- Beat together 1/4 cup butter and ½ cup of cocoa mixture in large mixer bowl until well blended. Gradually add milk and vanilla.
- Blend in remaining cocoa mixture and beat until of spreading consistency, adding an additional teaspoon(s) of milk as needed.
- Yield: 1 ½ cups frosting.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 18 servings | |
| Calories 323 | |
| Calories from Fat 97 | 30% |
| Total Fat 10.99g | 14% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 235mg | 10% |
| Potassium 69mg | 2% |
| Total Carbs 53.16g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 38.3g | 26% |
| Protein 4.13g | 7% |
Комментарии
27 апреля 2012
I have been CRAVING this simple cake. Thanks for sharing and reminding me to add it to my To Do list!!
27 апреля 2012This cake sounds so rich and creamy. Who wouldn't love it. We are real choc lovers.
