By Good Housekeping
The
perfect after-school or midnight snack — made with a blend of
buttermilk and mayonnaise instead of butter in the batter, and fudgy
icing on top.
Total Time:
Cook:
Level:
Moderate
Serves:
18
Ingredients
Cake
- 2½ c. all-purpose flour
- 1½ c. sugar
- ¾ c. unsweetened cocoa
- 1½ tsp. baking soda
- ¾ tsp. salt
- 1½ c. buttermilk
- ¾ c. mayonnaise
- 1 tbsp. vanilla extract
- 2 large eggs
Rich Chocolate Frosting
- 4 squares semisweet chocolate
- 2 squares unsweetened chocolate
- 2 c. confectioners' sugar
- ¾ c. margarine
- 1 tsp. vanilla extract
Directions
- Preheat oven to 350 degrees F. Grease 13-inch by 9-inch metal baking pan.
- In large bowl, combine flour, sugar, cocoa, baking soda, and salt.
- In medium bowl, with wire whisk, mix buttermilk, mayonnaise, vanilla, and eggs until almost smooth.
- With spoon, stir buttermilk mixture into flour mixture until batter is smooth. Spoon batter into baking pan. Bake 35 to 40 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack.
- Prepare Rich Cholate Frosting: In heavy small saucepan, melt 4 squares (1 ounce each) semisweet chocolate and 2 squares (1 ounce each) unsweetened chocolate over low heat. Remove saucepan from heat; cool chocolate to room temperature.
- In large bowl, with mixer at low speed, beat 2 cups confectioners' sugar, 3/4 cup margarine or butter (1 1/2 sticks), softened, and 1 teaspoon vanilla extract until almost combined. Add melted, cooled chocolate. Increase speed to high and beat about 1 minute or until light and fluffy.
- When cake is cool, spread with frosting.
