We have an amazingly rich and moist cake recipe for you today- one of our favorites!
2 cups all purpose flour
2 1/4 cups brown sugar
1 cup Bergenfield Cocoa Powder - Colonial Rosewood - Natural 10/12 Cocoa
1 1/2 tsp baking soda
3/4 teaspoon salt
2 large eggs
1 1/2 cup buttermilk
1/2 cup butter, melted
1 tbsp vanilla extract
1 cup sugar
1/4 cup Bergenfield Cocoa Powder - Colonial Rosewood - Natural 10/12 Cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla extract
For the cake. Preheat oven to 350 degrees , butter two 9-inch baking
pans. Mix your wet ingredients in one bowl, your dry in another, then
stir the wet into the dry until consistent.
For the frosting, just mix the ingredients except for the vanilla.
Simmer and stir until sugar is dissolved. Add vanilla. Cool partially,
then beat with a mixer for 3 minutes or until spreadable.
Pour batter in the pans and bake for around 35 minutes. Use the old
toothpicks trick to make sure it's done all the way through. Let cool a
while, but frosting it while it's still slightly warm makes it super