Buttermilk Chocolate Cake |
| Name: |
Angela Lawson |
| Base: |
Fort Jackson, SC |
| Recipe: |
2 c. sugar
2 c. unsifted plain flour
1/2 tsp. salt
1 stick butter
1/2 c. Wesson oil
1 c. water
4 tbsp. cocoa
1/2 c. buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla flavor
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 pan. Put 2 cups sugar, 2 cups unsifted plain flour, 1/2 teaspoon salt in a bowl, do not mix. Bring to a boil 1 stick butter, 1/2 cup oil, 1 cup water, and 4 tablespoons cocoa, when boiling add to above.
Add 1/2 cup buttermilk, 1 teaspoon baking soda. Mix. Then add 2 eggs, 1 teaspoon vanilla flavor and mix well. Pour in pan and bake at 350 degrees for 40 to 45 minutes.
ICING:
1 stick butter
6 tbsp. buttermilk
4 tbsp. cocoa
1 box confectioners' sugar
1 tsp. vanilla flavor
1/2 c. chopped pecans
Five minutes before the cake is done, melt butter, cocoa and buttermilk. Bring to boil and add sugar, vanilla and pecans. Spread while cake is warm. Cake freezes well.
*To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.
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