Ingredients~ 1 cup butter, cubed 1 cup water 2 tablespoons HERSHEY'S Cocoa 2 cups flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk 1 teaspoon vanilla 2 eggs
Frosting: 3 tablespoons butter 2 tablespoons HERSHEY'S Cocoa 3 cups confectioners' sugar 1 teaspoon vanilla 1/8 teaspoon salt 3-4 tablespoons milk or heavy cream
In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 9X13in. baking pan. Bake at 350* for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack.
In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake. Yield: 12-16 servings
I thought this was a very good cake. Almost like my Auntie's German Chocolate Cake. The only thing I would do different next time is make Auntie's fabulous Fudge Frosting or Boiled Icing instead of the Buttercream.
To use up the buttermilk after making a fresh batch of
butter, I used this recipe for Buttermilk Bread.
The bread isn't pretty, but it tastes great!
1 1/2 cups buttermilk
1/2 cup warm water (110*)
1/2 butter (I used homemade)
1/4 cup white sugar (I used honey)
1/2 teaspoon baking soda
2 (.25 ounce) packages active dry yeast (I used 4 1/2 teaspoons, I don't have packages of yeast)
2 teaspoons salt
5 1/2 cups bread flour
1. Proof yeast in warm water.
2. Place the butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
3. Place sugar (honey), salt, baking soda, buttermilk mixture, and yeast in a large mixing bowl. Add 3 cups flour (one cup at a time) and mix with the dough hook attachment of an electric mixer. (I mix by hand with a wooden spoon). Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
4 Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 X 4 inch bread pans. Allow to rise until dough has risen one inch above pans. (Mine rose but fell just before baking. A few of the reviewers had similar problems with this recipe)
5. Bake in a preheated oven 350* oven for 30-35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
God bless my little kitchen I love it's every nook. And bless me as I do my work, wash pots and pans and cook. And may the meals that I prepare be seasoned from above, With Thy blessing and Thy grace, but most of all Thy love.