Chocolate Pan Cake

Mama needs chocolate these days! Know what I'm saying? Good. Here goes.....

I actually used to hate homemade from-scratch cakes (aside from my grandma's pound cake).....(gasp).....I know. I had no idea how yummy they were until fairly recently. I made this one gluten free with Betty Crocker Baking All Purpose Gluten Free Rice Flour Blend but feel free to use your flour of choice. And enjoy!

Ingredients (cake):

2 sticks butter

1 cup water

1.5 cup sugar

2 cup plain flour

4 Tbsp. Cocoa

2 eggs

1 tsp. vanilla

1 tsp.baking soda

1/2 cup buttermilk

Directions:

Preheat oven to 350 degrees.

Stir together the sugar, flour and cocoa in your snazzy KitchenAid or the old fashioned way. 

In a medium saucepan, bring butter and water to a boil. 

After mixture starts boiling, add it to the sugar/flour mixture. 

Mix well then add buttermilk (or milk with a splash of white vinegar). 

Add soda, vanilla, and eggs. Mix well.

Pour batter into 9x13 inch greased and floured pan.

Bake for 25 minutes.

Ingredients (icing):

1 stick butter

1/2 cup milk

3 Tbsp. Cocoa

1 lb. powdered sugar

1 tsp. vanilla

In a saucepan,  bring butter and milk to a boil. 

Add cocoa, sugar, and vanilla.

Mix well and pour on cake while it's still hot.

My sweet assistant

It doesn't matter how ugly it is....

you're going to smother it with pourable icing!