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Tommi Rose’s Buttermilk chocolate cake

Makes one 9’x13” cake.

Preheat oven to 400 degrees.

Batter Ingredients

2 Cups Sugar

2 Cups Flour

1 Cup Butter, salted or unsalted (2 sticks)

1 Cup Water

4 Tablespoons Cocoa

½ Cup Buttermilk

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

Batter Directions

Mix sugar and flour in a medium-size bowl and set aside.

Mix in a saucepan over low to medium heat: butter, water and cocoa. Bring

to a boil, and then add to dry ingredients.

Do not wash or rinse out the saucepan – it will be used again.

In a large bowl, mix: buttermilk, baking soda and vanilla. Then mix in the

flour/sugar/coco/butter mixture.

Grease and flour a 9”x13” pan – since the cake stays in the pan for

presentation, a glass pan looks best.

Put pan in preheated oven and bake for no longer than 20 minutes.

Topping Ingredients

1 Large Jar Marshmallow Cream

½ Cup Butter, salted or unsalted (1 stick)

4 Tablespoons cocoa

6 Tablespoons Buttermilk

1 16-oz. Bag Powdered Sugar

Topping Directions

While cake is baking mix in the same saucepan on low to medium heat:

butter, cocoa, buttermilk, and heat to a simmer. Pour into a medium bowl,

and thoroughly mix in the powdered sugar.

When cake is finished baking, remove from oven and immediately spread

marshmallow cream over the entire top surface while the cake is hot. Then

immediately spread the wet cocoa mixture over the marshmallow cream.

The mixture will bubble. Swirl a small knife throughout the topping to make

an attractive pattern on the top of the cake. Optionally, chopped, toasted

pecans can be immediately sprinkled over the top.

Download recipe

Buttermilk Chocolate Cake
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