Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup unsweetened baking cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 1/2 cup dark chocolate chips
  • 1 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Instruction

  • Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking cocoa, baking soda, baking powder and salt; set aside.
  • In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the buttermilk, beating well after each addition, just until smooth. Repeat with flour mixture and buttermilk, ending with flour mixture. Scrape side of bowl occasionally. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium microwavable bowl, microwave chocolate chips uncovered on High 60 to 90 seconds; stir until smooth. Cool 10 minutes. Add remaining Frosting ingredients to bowl; beat with electric mixer on medium speed until smooth and creamy, scraping side of bowl occasionally. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.