Vanilla Buttermilk Cake with Chocolate Fudge Topping

I really, really wanted to make a chocolate cake tonight. Specifically, I wanted to make a Texas Sheet Cake. What can I say? A woman wants what a woman wants. Sadly, I had no cocoa powder. Unbelievable! I haven’t been without cocoa powder in at least a decade. Chaos has ensued!

After the shock wore off, I looked at my recipe and decided that I could make a perfectly lovely buttermilk cake without cocoa. I would make a vanilla version. I could even top it with a vanilla version of the topping. It would be delightful!

With the cake in the oven, I started in on the topping. I got out the butter and the buttermilk. I went to the pantry to get the powdered sugar. And guess what? What I THOUGHT was powdered sugar was salt. Mental note. Turn on the light the next time you are looking for ingredients in the pantry.

But I am nothing if not persistent. I found other ingredients and came up with a great fudgy topping using only chocolate chips and sweetened condensed milk.

Vanilla Buttermilk Cake with Chocolate Fudge Topping
1 stick of butter
1 cup of water
1/2 cup oil
2 cups of sugar
2 cups of flour
2 eggs
1 tbsp vanilla
1 tsp salt
1/2 cup buttermilk

1. Melt the butter in a medium sauce pan.
2. Add the water and oil and bring to a boil.
3. Pour over the flour, sugar and salt and mix well.
4. Add the eggs, vanilla and butter milk.
5. Pour into a 9 by 13 greased cake pan and bake at 350 for 30 minutes or until done.
6. Cool on a wire rack in the pan.

Chocolate Fudge Topping
1 14 oz can of sweetened condensed milk
1/2 cup or more chocolate chips

1. Combine the condensed milk and chocolate chips in a medium sauce pan and heat until the chips have melted.
2. Let cool for a few minutes and pour over cake. For once, the cake doesn’t need to be completely cool!

As the cake and topping cool, the topping will get a little more thick. It won’t be as thick as a layer of fudge on top of the cake, but it’s a lot more dense than regular frosting. And it’s not too sweet, either!

Remember when I made that Cockeyed Cake with Jelly Frosting last spring? I told you that I loved it because it was fast and easy and didn’t need eggs, butter or milk. This cake was every bit as easy. It was baked and topped in less than an hour. I don’t know about you, but it’s nice to know you have an easy cake that you can make in a flash without a mix.


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