- 1 cup flour (I use bread flour because that's what I stock)
- 1 cup sugar
- 1/2 cup butter
- 1/8 cup unsweetened cocoa powder
- 1/2 cup water
- 1/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup butter
- 2-1/2 tablespoons buttermilk or regular milk
- 1/8 cup unsweetened cocoa powder
- 1-1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
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Preheat the oven to (350°F)= (176°C) degrees. Grease the 1/4 sheet cookie sheet. Combine the flour and sugar in a bowl. Bring the butter, cocoa, and water to a boil. Turn the stove off. Add the buttermilk, soda, egg, and vanilla extract to the pan with the boiling mixture. Use a hand mixer or electric mixer to combine the dry ingredients flour and sugar in the pan, blend until smooth. Pour into a greased pan. Baking time: 1/4 sheet jelly roll/cookie sheet, 20-25 minutes (when a toothpick comes out clean)
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Grab a medium saucepan and melt the butter, add the cocoa and the milk. Bring to a boil while you stir or whisk constantly. Add the powdered sugar, vanilla extract, and nuts. I make this frosting while the cake is baking and then spread it on the semi-cooled cake.