Chocolate Cake

I don't think that I have ever used up an entire carton of buttermilk. 



Oh, I try all right. I make the traditional buttermilk-using recipes such as biscuits and pancakes, but I never seem to use it all before the dreaded expiration date.  I decided to go on a buttermilk hunt to see if I could find one more recipe that I could try before it expired although I could probably use it after it expired because I doubt you could taste the difference!  Have you ever really tasted buttermilk? If so, you know what I mean.  Let's just say, it's not butter and milk.

Chocolate Sheet Cake

2 cups sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup shortening
2 1/2 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten slightly
1 teaspoon baking soda
1 teaspoon vanilla extract

Preheat oven to 400 degrees.  Sift sugar and flour together.  Place butter, shortening, cocoa, and water in a saucepan; bring to a boil and pour over flour mixture.  Mix well.  Stir in buttermilk and eggs.  Add baking soda and vanilla extract; stir.  Pour into a greased 9-inch by 13-inch pan.  Bake for 20 minutes.

Frosting

1/2 cup butter
2 1/2 tablespoons cocoa
6 tablespoons milk
1  1-pound box powdered sugar
1 teaspoon vanillla extract
2 cups chopped pecans

In a saucepan, mix butter, cocoa, and milk.  Bring to a boil and remove from heat.  Add powdered sugar and vanilla extract.  Mix well.  Add pecans.  Spread warm frosting on warm cake.



Step 1:  Grease your pan and preheat the oven.  Mix together the flour and sugar.




Step 2:  Heat the butter, shortening, cocoa and water in a saucepan.  Add it to the flour mixture.




Step 3:  Add the buttermilk and eggs.  After they are mixed, add the baking soda and vanilla.





Step 4:  Pour batter in a pan and bake for 20 minutes.  During the last few minutes that the cake is baking you will want to make the frosting.  Spread it over the warm cake.




Enjoy!




Can you believe it?  I still have some buttermilk left!  The hunt continues.

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Comments

  • 9/7/2009 Kim wrote:
    YUMMY!! I am making this
    Reply to this
  • 9/7/2009 Kim wrote:
    Julie,
    For the shortening, do you use Crisco shortening? I have never put pure Crisco into a recipe. I have only used it to grease a pan.
    Reply to this
    1. 9/8/2009 Julie wrote:

      Yes, I used Crisco (the solid vegetable shortening not the oil).  I scoop it in a measuring cup and then scrape it back out.  I know they make premeasured bars of it but I still use the Crisco out of a can.


      Reply to this
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