This cake can be made with either a chocolate-buttermilk frosting or topped with raspberry whipped cream.
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
¼ tsp salt
1 cup butter
⅓ cup unsweetened cocoa powder
2 eggs
½ cup buttermilk*
1½ tsp vanilla
Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan; set aside. Combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin).
Pour into prepared pan. Bake in a preheated oven for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Pour warm Chocolate-Buttermilk Frosting over warm cake, spreading evenly. Cool in pan on a wire rack.
Chocolate-Buttermilk Frosting: In a medium saucepan, combine ¼ cup butter, 3 tbsp. unsweetened cocoa powder, and 3 tbsp. buttermilk. Bring mixture to boiling. Remove from heat. Add 2¼ cups sifted powdered sugar and ½ tsp vanilla. Beat until smooth. If desired, stir in ¾ cup coarsely chopped pecans.
Cover and store in refrigerator for up to 3 days or freeze for up to 3 months.
Variation: Cool cake completely. Beat 1 cup heavy whipped cream until it begins to thicken. Add 1/4 cup raspberry jam. Continue beating until stiff peaks form.
*Buttermilk substitute: Add ½ tbsp of lemon juice or white vinegar to a liquid measuring cup. Add enough milk to measure ½cup. Stir, then let stand for 5 minutes.
