Chocolate is not my drug of choice; I much prefer caramel. But, there’s something about the hint of cinnamon here that changes all the anti-chocolate issues I have. I’ve been making this cake for such a long time. There are 100’s of Scouts, ball players and fellow employees throughout Lake Stevens who’ve had a piece or 3. I don’t even bother to get out my mixer, which is a major bonus because it’s getting heavy.
All of my aunts were born in Minnesota and this totally breaks the white food rule, but bringing goodies to all the Lutheran groups, coffees and circles raised their game. If you haven’t seen a Lutheran church cookbook from the 50’s, 60’s or 70’s, you are in for a treat. Most of my mom’s best sweet recipes come from these gatherings and cookbooks. I can picture the aunties now, wearing their frilly aprons, serving on pink or green depression glass plates, with a collection of teacups and saucers on a table covered with a lace cloth. Wow, I think I’m hallucinating the vision is so vibrant. And as usual, I’m digressing.
Serving this like a bar cookie works really well since it’s firm enough to stand on it’s own. I’m not a fan of cake and ice cream, but I hear this is pretty good that way, too. And any cake that can go from start to finish in 30 minutes is a winner in my book.
Chocolate Buttermilk Cake
Bring to a boil: 4 tablespoons cocoa, 2 cubes butter, 1 cup water.
Slowly pour this over: 2 cups flour, 2 cups sugar, 1 teaspoon soda, 1 teaspoon cinnamon. Mix well.
Add 2 beaten eggs, 1/3 cup buttermilk, 1 teaspoon vanilla.
Pour into a greased jelly roll pan, 10 x 15 and bake approximately 20 minutes at 400 degrees.
Frosting (while hot)
Bring to a boil while cake is baking: 1 cube butter, 5 tablespoons buttermilk, 4 tablespoons cocoa.
Add off heat: 1 box (1 pound) powdered sugar, 1 teaspoon vanilla, 1 cup chopped nuts.
Mix well and spread over cake.
* From the Recipe Box:
This recipe was from Auntie Mickey. I would make it when I had leftover buttermilk after pancakes. Love the hint of cinnamon. It really shines with buttermilk; using sour milk disappoints. I’ve tried it both ways and it tastes a little shallow with the sour milk, but it certainly works in a pinch.
and remember: I meant to behave, but there were too many other options. Big kiss, Lynn
From the Recipe Box 