This is a great cake to whip up for a potluck or casual dinner. Baking it in a 9″ x 13″ glass casserole dish makes it easy to carry and means you can even freeze the cake if you need it later.
The fudgy icing adds the element of delectability to what is otherwise a regular cake recipe. Cake recipe from Canadian Living, fudge icing from Chocablog.
Spray the sides of a 9″ x 13″ glass baking dish and line the bottom with parchment paper (you can use metal baking pans as well, but I prefer the even cooking of the glass) and set that aside. Preheat your oven to 350°F.
In a large bowl, beat together 1 1/2 cups softened butter with 2 1/4 cups granulated sugar. I ran out of white so I added in some brown.
Add in, one at a time, 3 eggs, followed by 1 1/2 teaspoons vanilla extract.
In a separate container, mix together 3 cups all-purpose flour, 3/4 cup unsweetened cocoa, 1 1/2 teaspoons baking powder and the same again of baking soda.
Stir your flour mixture alternately with 2 1/4 cups buttermilk (or milk soured with lemon juice or vinegar), making three additions of the dry stuff and two of the buttermilk.
At this point I was slightly concerned because the mixture was the consistency and colour of wet cement. I figured I might as well forge ahead in any case.
Scrape that cement into the prepared pan and smooth the top.
Bake until tester comes out clean, about 50 minutes. Let cool on a wire rack for about ten minutes, then turn out onto the rack and peel off the paper and allow to cool completely.
While the cake is cooling you can start on your icing.
In a medium saucepan, melt 10 oz butter at low heat.
Holy crap that’s a lot of buttery goodness.
Stir in 1/2 cup unsweetened cocoa powder and raise the heat a bit before adding 10 oz icing sugar.
Gradually add in 6 tablespoons milk and allow the mixture to come to a boil.
Remove from heat when you have a glossy, smooth paste, and allow to cool completely.
Slather that goodness all over your cake. Just give ‘er.
Then you get to eat it. I made this for Cait and iPM and Cait informed me that she had it for breakfast. So it’s a multipurpose cake.