- 1 cup buttermilk
- 1 cup vegetable oil
- 2 eggs
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 4 cups confectioners' sugar
- 1/2 cup heavy cream
- 1/2 cup butter at room temperature
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Whisk buttermilk, vegetable oil, eggs, 1/3 cup cocoa powder, and 1 teaspoon vanilla extract in a bowl until smooth. Whisk flour, sugar, baking soda, and 1/2 teaspoon salt in a separate bowl. Add dry ingredients to buttermilk mixture and whisk in hot water. Spread batter in prepared cake pan.
- Bake in the preheated oven until set and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 35 minutes. Let cool.
- Beat confectioners' sugar, cream, butter, 1/4 cup cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a bowl using an electric mixer until frosting is smooth and creamy. Spread onto cooled cake.
05/27/2019
recipepes.com
yost chocolate cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
