20 Minute Chocolate Cake

Directions

Preheat your oven to 400 degrees and spray a 13×9×2 cake pan with cooking spray. Dust with cocoa powder if desired to help release the cake from the pan.

For the cake batter:

In a large bowl mix the flour and sugar together.

In a small saucepan over medium low heat add 2 sticks butter, 4½ tablespoons cocoa and the water.

Stir over heat until the butter is melted. Pour over the flour and sugar mixture. Mix well.

Mix the buttermilk, baking soda and 1 teaspoon vanilla in a glass measuring cup, then add it to the above mixture. Mix well.

Add eggs one at a time and mix well between additions.

Pour into prepared cake pan and bake at 400℉ (200℃) for 20 minutes, or until a toothpick inserted in the center of cake comes out clean.

While the cake is baking, make the icing.

For the Icing:

Pour the confectioners sugar into a mixing bowl.

In the same small saucepan you used before put butter, cocoa, milk and 1 teaspoon vanilla.

Stir over medium low heat until butter is melted. Pour over the confectioners sugar. Beat with mixer until smooth.

As soon as the cake comes out of the oven, poke holes in it. I use a candy thermometer. You can also use a crochet hook, or the end of a writing pen. Just make sure that whatever you use is clean. Then immediately and slowly pour on the icing and spread evenly. The icing will seep into the holes you made in the cake.

Let the cake cool for 5 to 10 minutes before cutting.