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Buttermilk Chocolate Cake

Buttermilk Chocolate Cake with Chocolate Toffee Frosting

2 cups flour
2 cups sugar
1 teaspoon baking soda
1 cup water
1/2 cup butter or margarine
1/4 cup cocoa
2 eggs
1/2 cup buttermilk

- Combine flour, sugar, and baking soda in a large mixing bowl. Combine water, butter, and cocoa in a small saucepan; cook over low heat until mixture comes to a boil, remove from heat and pour over dry ingredients, mixing thoroughly. Add eggs and buttermilk; beat well.
- Spoon batter into a well-greased 13x9x2 inch baking pan*. Bake at 350 degrees for 30 minutes or until a wooden spoon inserted in center comes out clean. Cool in pan. Frost with Chocolate Frosting (recipe follows)

Chocolate Frosting

1/2 cup (1 stick) softened butter
1/4 cup milk
1/4 cup cocoa
4 cups sifted confectioners' sugar (about 1 pound)
1 teaspoon vanilla
Toffee Chips

- Combine butter, milk,and cocoa in medium saucepan. Bring to a boil over medium heat, stirring to melt butter. Remove from heat; gradually stir in sugar and vanilla. Mix until smooth.
- Generously sprinkle with Toffee Chips right before serving.

* Can also be baked in a sheet cake pan (reduce baking time).

Buttermilk Chocolate Cake
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon