Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
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  • 1 star values: 1

Frosting a cake soon after it cools maintains its moistness. If you must delay that step, wrap the cake in plastic wrap.

Jim Fobel
Recipe by Cooking Light June 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk. Place granulated sugar, shortening, and 2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in cocoa mixture. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition.

  • Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° 30 minutes or until the cake springs back when lightly touched. Cool in pan 10 minutes on a wire rack.

  • To prepare icing, combine the powdered sugar and 3 tablespoons cocoa in a medium bowl, stirring well with a whisk. Add milk, butter, and 1/2 teaspoon vanilla; stir with a whisk until smooth. Spread icing over cake.

Nutrition Facts

294 calories; calories from fat 24%; fat 8g; saturated fat 2.4g; mono fat 3.2g; poly fat 1.7g; protein 4.2g; carbohydrates 54.2g; fiber 1.9g; cholesterol 38mg; iron 2mg; sodium 241mg; calcium 39mg.
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