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.
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My sweet assistant |
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It doesn't matter how ugly it is.... |
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you're going to smother it with pourable icing! |
Looks delicious! I always fail at making cakes from scratch. Gideon's birthday cake this year looked like a bloody altar. It was supposed to be a baseball. It's kind of my thing now though. Or it's the running joke. I'll pin this recipe, Jeremy's birthday is this week, and he loves chocolate cake.
ReplyDeleteAwesome. I know y'all don't really use sugar so I haven't tried an alternate to that yet. My aunt suggested up-ing the cocoa and also using buttermilk in the icing.
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