Vintage recipe from my Grandma that is easy to make and moistly delicious, and with less sugar, feel free to indulge in 2 (or more!) pieces.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate
Servings: 12Squares
Calories:
Ingredients
1CAll-Purpose Flour Regular or Gluten-Free
¾CCoconut Sugar
¼CButter
2tablespoonCocoa PowderUnsweetened
½CWater
¼CButtermilksee text for simple homemade buttermilk
1Eggslightly beaten
½teaspoonBaking Soda
¼teaspoonSalt
¼teaspoonCinnamon
½teaspoonVanilla Extract
Icing (Optional)
¼CButter
2tablespoonCocoa PowderUnsweetened
3tablespoonMilk
1CPowdered Sugaror sugar free substitute (see above for suggestions)
½teaspoonVanilla Extract
Instructions
Preheat oven to 400°F and lightly grease a ¼ sheet jelly roll pan or 9x9 cake pan.
In a large bowl, combine flour and sugar.
In a saucepan combine and bring to a boil: butter, unsweetened cocoa powder and water. Once it boils, remove from heat.
Pour chocolate mixture over flour and sugar mixture and mix well with a wooden spoon.
Add the rest of the cake ingredients and stir well.
Pour batter into prepared pan and bake for 15 minutes or until the center springs back. Do not overbake.
Icing
Sift the powdered sugar into a medium bowl being sure to get rid of any lumps. Set aside.
In a small saucepan, combine and boil butter, cocoa and milk, stirring often.
Remove from heat and pour over sifted powdered sugar. Add vanilla.
Mix well and pour onto cake and spread out evenly.
Enjoy warm or wait until later if you can. Either way, it's super delicious!
Notes
If you want to double the recipe, please do! Just use a 9x13 pan or large baking sheet with a rim. And add about 5-10 minutes of bake time, depending on your oven. Just be sure to check doneness in the center so you don't over-bake!