Chocolate Buttermilk Cake

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.