Haley ran across this recipe from a book that she read at school and she made it in our kitchen to rave reviews from the rest of the family (who all seem to love anything chocolate).
Prepare two 8″ or 9″ pans or one 9″ x 13″ pan by lining with parchment paper or greasing and dusting with flour. Preheat oven to 325°
In a large bowl, mix together:
- 1 1/2 cups Sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 4 tbls buttermilk powder
- 1/2 tsp baking soda
- 1/4 tsp salt
In a medium saucepan, melt over low heat:
- 1 1/2 sticks unsalted butter
- 8 ounces bittersweet or semisweet chocolate
Remove from heat and add:
- 1 cup water
- 4 beaten eggs
- 1 tsp vanilla
Whisk ingredients into the dry ingredients, just until blended. Pour evenly into prepared pans, bake on the middle rack of oven, about 35 to 40 minutes, or until a toothpick inserted into the cake comes out with moist crumbs adhering to it (do not over bake). Cool thoroughly on a rack before icing.
This frosting can also be tinted with food coloring for decoration or writing.
- 3 cups powdered sugar
- 1/3 cup softened unsalted butter
- 1/4 cup water
- 1 tsp vanilla extract
- pinch of salt
Combine all ingredients in a large bowl and beat until smooth. If using an electric mixer, beat at low speed. Add more sugar for a stiffer frosting.