Every year for our birthdays, Mom has made us buttermilk chocolate cake. She’s also made it for every bake sale or class party. I didn’t realize until about a year ago that Mom got this recipe from my dad’s mom, or as we called her, Mamaw! M. Stewart thinks it’s hilarious that Fronzel and I insist that this is what birthday cake is supposed to be. Every year, we continue to ask for this cake for our birthdays.
To make this chocolatey goodness, you’ll need:
3 sticks of butter
8 tablespoons cocoa
1 cup water
2 cups flour
2 cups sugar
1 teaspoon soda
1/2 teaspoon salt
1/2 cup (plus 6 tablespoons) buttermilk
2 teaspoons vanilla
2 eggs, slightly beaten
1 lb powdered sugar
For starters, preheat your oven to 350ºF (175ºC).
In a saucepan, combine 2 sticks of butter, 4 tablespoons cocoa and 1 cup water. Bring to a boil.
In a bowl, mix together the flour, sugar, soda and salt.
Then add 1/2 cup buttermilk, 1 teaspoon vanilla, and the eggs.
Then mix the chocolate into the cake mix.
The batter will be very runny.
Bake in a 9×13-inch cake pan for about 22 minutes. One of Martha Stewart’s tips is to put a little cocoa powder in the greased cake pan before the batter.
Check for doneness with a toothpick. If it’s a little underdone, that’s okay. This cake loves to be fudge-y. Unlike normal cakes, you’re gonna frost this cake while it’s still warm so the yummy frosting really melts into the cake (which will also hide any unevenness in the cake itself).
For the frosting, you’re gonna combine the remaining stick of butter, 6 tablespoons buttermilk and 4 tablespoons cocoa in a saucepan and bring them to a boil.
Remove from the heat and add in the last teaspoon of vanilla and the pound of powdered sugar. If you wanna get crazy, you can add 1 cup of chopped nuts to the frosting.
Stir until smooth.
Pour over the top of the cake immediately.
M.Stewart likes this cake warm with a big scoop of vanilla ice cream. I like it just plain, warm or cold.