“A dessert that is thick and rich like a brownie but light like a cake. Great when served still a tad warm, with vanilla ice cream or just a large glass of cold milk. I can't keep this in my house for more then a few days.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven to 350, Grease 13x9x2 pan and set aside. In a bowl stir together Flour, Sugar, Baking Soda and Salt then set aside. You can also add a Teaspoon of Cinnamon to flour mixture if you'd like that flavor as well.
  2. In saucepan combine butter, cocoa powder and 1 Cup water heat enough that mixture starts to move in pan but not a boil (stir constantly to avoid burning). Remove and pour into dry ingredients previously mixed. Beat with electric mixer until smooth, add buttermilk, vanilla and eggs. Mix thoroughly - batter will be thin. Pour into pan and bake for 35-45 Min or until Toothpick is clean. Mine usually takes 45 min, but at 35 I check it and then start the frosting while it finishes.
  3. Frosting:.
  4. In saucepan combine 1/4 Cup butter, 3 Tablespoons Cocoa and 3 Tablespoons Buttermilk. Stirring constantly bring to just a boil over medium heat (will look horrible, but don't worry). Pour into mixing bowl and add 2 1/2 Cups of powdered Sugar and 1/2 teaspoon vanilla, mix until smooth.
  5. If you'd like to stir in 3/4 cups toasted pecans (chopped) you can, we omit it.
  6. Once cake is taken out of oven and placed on wire rack, immediately pour frosting on top and smooth to cover cake evenly. Let cool together on rack for an hour. Cut and serve.

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