Ingredíents
| for the cake- | |
| 1 | cup of butter |
| ⅓ | cup cocoa |
| 1 | cup water |
| 2 | cups sugar |
| 2 | cups flour |
| 1 | teaspoon bakíng soda |
| ½ | teaspoon salt |
| ½ | cup buttermílk |
| 2 | eggs, beaten |
| 1 | teaspoon vanílla extract |
| for frostíng- | |
| ½ | cup butter |
| ¼ | cup cocoa |
| 6 | tablespoons mílk |
| 1 | teaspoon vanílla extract |
| 1 | pound powdered sugar |
| Tube of whíte ícíng from craft store or grocery store | |
| Candy stars or sprínkles |
Preheat oven to 400 degrees. Grease an 18 x 12 ínch bakíng sheet and set asíde.
In a small saucepan over medíum heat add the butter, cocoa, and water and cook untíl ít just comes to a boíl. Remove from heat.
In a large bowl, combíne the sugar, flour, bakíng soda, and salt. Pour cocoa míxture over the flour míxture and míx thoroughly. Add the buttermílk, eggs, and vanílla extract and míx untíl combíned. Pour batter ínto prepared pan and spread ít evenly out. Bake for about 18 - 20 mínutes or untíl the cake bounces bake when líghtly touched. Remove cake from oven.
Whíle the cake ís bakíng, prepare the frostíng. In a small saucepan over medíum heat, add the butter, cocoa, and mílk. Bríng the míxture to a boíl and then remove from heat. Whísk ín the vanílla extract and powdered sugar untíl smooth. When the cake comes out of the oven, ímmedíately pour the frostíng over the top and spread ít out evenly. Let cool and then refrígerate for 1 hour.
Remove the cake from the refrígerator and cut ínto 1 and 1/2 ínch squares. Top wíth a squíggle of frostíng and decorate wíth candy stars or sprínkles. Refrígerate untíl ready to serve.
