An old-fashioned recipe for a cake mixed together inwards 1 pot, topped alongside a tangy cream cheese-chocolate frosting.
YIELD: 12 servings
For the Cake:
2 cups (397 grams) granulated sugar
5 ounces unsweetened chocolate
½ loving cup (113 grams) unsalted butter
1 loving cup (240 ml) water
1 loving cup (240 ml) buttermilk
2 cups (283 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
For the Chocolate-Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
½ loving cup (113 grams) unsalted butter, at room temperature
3 cups (340 grams) powdered sugar
½ loving cup (43 grams) unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
- Make the Cake: Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan alongside non-stick cooking spray.
- In a medium saucepan, stir together the sugar, unsweetened chocolate, butter as well as water. Place over medium oestrus as well as stir occasionally until all of the ingredients are completely melted together. Remove from the oestrus as well as allow cool slightly, close 10 minutes.
- Visit Chocolate Dump-It Cake @ browneyedbaker.com for amount directions.