I found this recipe intriguing because it is not typical of recipes I usually find. I have saved another recipe from this contributor and decided to try this one. I made this recipe with only one slight change. I used powdered buttermilk instead of fresh.
The recipe came together quickly. I was concerned about adding raw beaten egg to a bowl right after pouring boiling liquid into it, so I started to mix the hot liquid into the dry ingredients before I added the egg mixture, then I drizzled it in slowly while stirring.
I faced a couple of puzzles with this recipe. How much butter is in a cube? Google provided a number of possibilities, so I had to take an educated guess and figured it to be a half a cup. That must have been right because the recipe worked just fine. The second puzzle was the size of the sheet pan. There are many sizes of sheet pans. I decided to use a 9 x 13 pan and I prepared a second smaller pan, just in case it was needed, but it was not. I prepared the frosting while the cake was baking and poured it over the hot cake as directed.
The cake was moist and flavorful. This is not a light fluffy cake, but dense and moist. The icing is very fudgy and very sweet. The only change I would suggest is to increase the amount of cocoa in the cake by two tablespoons for a total of six tablespoons for a richer chocolate flavor. I knocked off one star because the cake could have had a more intense chocolate flavor.
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I found this recipe intriguing because it is not typical of recipes I usually find. I have...