Chocolate Cake -Delicate Recipe

By jann

Ingredients

• FROSTING (for the layer cake):
• 1/4 cup baking cocoa
• 1 cup water
• 1 cup canola oil
• 1/2 cup butter, cubed
• 2 cups self-rising flour
• 2 cups sugar
• 1/2 cup buttermilk
• 2 eggs
• 1/2 cup butter, cubed
• 1/4 cup baking cocoa
• 1/4 cup milk
• 4 to 4-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from keyingredient.com

Preparation

Step 1

In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat.
In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside.
For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled).
Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.