An old-fashioned recipe for a cake mixed together in one pot, topped with a tangy cream cheese-chocolate frosting.
YIELD: 12 servings
For the Cake:
2 cups (397 grams) granulated sugar
5 ounces unsweetened chocolate
½ cup (113 grams) unsalted butter
1 cup (240 ml) water
1 cup (240 ml) buttermilk
2 cups (283 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
For the Chocolate-Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
½ cup (113 grams) unsalted butter, at room temperature
3 cups (340 grams) powdered sugar
½ cup (43 grams) unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
- Make the Cake: Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray.
- In a medium saucepan, stir together the sugar, unsweetened chocolate, butter and water. Place over medium heat and stir occasionally until all of the ingredients are completely melted together. Remove from the heat and let cool slightly, about 10 minutes.
- Visit Chocolate Dump-It Cake @ browneyedbaker.com for full directions.