This pie is among my favorites! It would be a wonderful complement to a summer picnic or a holiday supper.
| Servings: | 24 |
| Yield: | 1 -9×13 inch pan |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1 cup butter
- 1 ½ cups white sugar
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups white sugar
- ½ cup butter
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan.
- Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
- Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
- In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 213 mg |
| Sugars | 30 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Cake cooked up beautifully and had a nice sweet taste. However, there is no chocolaty to this. 1 Tbsp of cocoa is only enough to color it beige, not flavor it nor make it chocolate tasting. The icing after boiling 5 minutes seems to reach softball sugar stage and isn’t absorbed by the cake. If after cooling that changes I will update my review. Thanks Karin, but I won’t be making this one again.
Cake cooked up beautifully and had a nice sweet taste. However, there is no chocolaty to this. 1 Tbsp of cocoa is only enough to color it beige, not flavor it nor make it chocolate tasting. The icing after boiling 5 minutes seems to reach softball sugar stage and isn’t absorbed by the cake. If after cooling that changes I will update my review. Thanks Karin, but I won’t be making this one again.
Mmmmmm…….heavenly……..
The actual cake part of this recipe was really good but the “glaze” that you pour over it just totally ruined the entire recipe. Everyone in my family agreed that this was just disgusting and the whole cake was tossed in the trash, sadly. I will definately use the cake recipe again but next time…we’ll use a nice chocolate buttercream frosting on the top!
This cake, when warm was too soppy (from the topping) to cut well. It was also too sweet for my family.
I have a much, much better recipe than this! This was yuk yuk to me. sorry 🙁
It Doesn’t Get any Better than this!