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Ingredients

For the cake:
For the frosting:

Directions

Instructions Checklist
  • Heat the oven to 350°. Coat a 12- by 17-inch rimmed baking sheet with cooking spray and dust with cocoa.

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  • In a mixer, combine the flour, sugar, baking soda, and salt.

  • In a small saucepan over medium heat, combine 3/4 cup water, the butter, canola oil, and cocoa, whisking frequently, until melted and smooth.

  • Add the cocoa mixture to the flour mixture and blend on low for about 30 seconds. Add the buttermilk, vanilla, and eggs; mix well at medium speed for another 30 seconds. Pour the batter into the prepared pan.

  • Bake until the center springs back when touched, about 15 minutes.

  • While the cake bakes, make the frosting, whisking the butter, cocoa, and buttermilk in a small saucepan over medium heat until melted and smooth. Remove the pan from the heat. Gradually whisk in the confectioners' sugar and vanilla.

  • When the cake is done and still warm, spread the frosting over it, then sprinkle with pecans or peppermints. Let it cool in the pan on a wire rack. Cut into pieces, trimming off the cake's edges if they seem dry.

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