Chocolate Buttermilk Cake

Name: Chocolate Buttermilk Cake
Yield: 18 servings
Ingredients: 2 cups (500 mL) all-purpose flour; 2 cups (500 mL) sugar; 1 cup (250 mL) water; ½ cup (125 mL) shortening; ¼ cup (60 mL) unsweetened cocoa powder; 2 eggs; ½ cup (125 mL) buttermilk; 1 tsp (5 mL) baking soda; 1 tsp (5 mL) vanilla extract; ½ tsp (2 mL) salt; 2 cups (500 mL) powdered sugar; 2 tbsp (30 mL) unsweetened cocoa powder; 3 tbsp (45 mL) skim milk; 1 tsp (5 mL) vanilla extract; 1 tbsp (15 mL) shortening, melted

Chocolate lovers will fall for this rich, decadent cake. It’s the perfect size for company.

Ingredients

2 cups (500 mL) all-purpose flour
2 cups (500 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) shortening
¼ cup (60 mL) unsweetened cocoa powder
2 eggs
½ cup (125 mL) buttermilk
1 tsp (5 mL) baking soda
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt

2 cups (500 mL) powdered sugar
2 tbsp (30 mL) unsweetened cocoa powder
3 tbsp (45 mL) skim milk
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) shortening, melted

Directions

Preheat the oven to 400°F (200°C). Lightly brush Stone Rectangular Baker with vegetable oil.
For the cake, combine the flour and sugar in a large mixing bowl. Combine the water, vegetable oil, and cocoa powder in a saucepan, and bring to a boil.
Add the cocoa mixture to the flour mixture, stirring until well blended. Add the remaining cake ingredients and mix well. Pour the batter into the baker.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
For the frosting, combine the powdered sugar and cocoa powder in a medium bowl. Add the milk, vanilla, and vegetable oil, and stir until smooth.
Spread the frosting over the cake while it’s still warm. Cool and cut into squares to serve.

Yield:

18 servings

Nutrients per serving:

Calories 250, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 36 g (includes 35 g added sugar), Protein 3 g