Ingredients
1 cup butter, cubed
1 cup water
2 tablespoons baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 Eggland's Best Eggs
FROSTING:
3 tablespoons butter
2 tablespoons baking cocoa
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 to 4 tablespoons milk or heavy whipping cream
Directions
In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack.
In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake. Yield: 12-16 servings.