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You Asked For It: Chocolate Buttermilk Cake recipe

I am looking for a recipe for a chocolate cake made with buttermilk that is served warm. It has a cooked frosting. Thank you.

Joan Brown, Largo

I have to say I was a little concerned about this cake recipe from Cindy Shea in Spring Hill. It contains a lot of liquid and makes a very runny batter. However, as it baked and the delightful aroma wafted through the house, I knew it was going to be all right. This cake comes together quickly and, because it's served warm, it's easy to make and bake while eating dinner. It will be ready to serve when the meal is over. It is moist and tasty and reminds me of a pudding cake without the gooey center. The flavors are similar. I have never had a frosting like this one and it's delicious. Very puddinglike. Use a good cocoa powder for best flavor; I used Hershey's. Stir the frosting often so it doesn't get lumpy. By adding the butter off the heat you get a glossy chocolate that makes a nice presentation.

Recipe requests

Dominic Miranda of Palm Harbor would like two cake recipes: one for a Canadian war cake and the other for the ever popular Coca Cola cake.

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>>EASy

Chocolate Buttermilk Cake

For the cake:

2 eggs

1 cup oil

1 cup buttermilk

1 cup hot water

1 teaspoon vanilla

½ cup cocoa

2 cups sugar

2 cups flour

½ teaspoon salt

2 ½ teaspoons baking soda

For the frosting:

1 cup water

1 cup sugar

4 tablespoons cornstarch

½ cup cocoa

¼ teaspoon salt

3 tablespoons butter

1 teaspoon vanilla

To make the cake: Preheat oven to 350 degrees. Grease a 9- by 13-inch pan. Do not flour. Set aside.

In mixing bowl, combine eggs, oil, buttermilk, hot water, vanilla, cocoa and sugar. Mix until well blended. Add flour, salt and baking soda and mix until combined. Use a spatula to scrape down the sides of the bowl.

Bake 45 minutes.

To make the frosting: Prepare about 5 minutes before cake is ready to come out of oven.

In a medium saucepan over medium-low heat, combine water, sugar, cornstarch, cocoa and salt. Stir constantly until thickened to pudding consistency but still able to be poured. Remove from heat and add butter and vanilla. Continue stirring until butter is incorporated.

Pour frosting over cake as soon as it comes out of the oven. Use a spatula to spread frosting to edges of cake. Serve warm.

Makes 8 to 10 servings.

Source: Cindy Shea of Spring Hill

You Asked For It: Chocolate Buttermilk Cake recipe 10/02/12 [Last modified: Tuesday, October 2, 2012 5:30am]

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