This chocolate cake serves 60, but it won’t last long!
In a medium saucepan combine butter, water, and cocoa powder.
Bring to boiling, stirring constantly.
Credit:Victor Protasio
Add eggs, buttermilk, and vanilla.
Beat with an electric mixer on low to medium speed to combine.
Add cocoa mixture and beat until blended.
Pour batter into prepared pan.
Cook and stir until boiling; remove from heat.
Beat in powdered sugar and vanilla with an electric mixer on low speed until blended.
Top with Frosting
Immediately pour hot chocolate frosting over warm cake; spread evenly.
Completely cool cake in pan on a wire rack.
Bring to room temperature before serving.
The cake can also be prepared in advance, if needed.
Make and top as directed, then let stand until the icing sets.
Chill until firm, then wrap and refrigerate for up to two days.
Unwrap and bring to room temperature before serving.
2,000 calories a day is used for general nutrition advice.
