lovers beware—this cake is moist, delicious, and will have you coming back for more. Although delicate looking, the crumb is actually quite sturdy. The icing can be prepared a day in advance, however leaving the cake overnight will produce the best results (and if you're anything like me, that's a good thing).
Ingredients : For the Cake
- 2 cups self rising flour, sifted
- 2 cups
- 4oz butter
- 1⁄2 cup canola oil
- 1 cup water
- 3 tbsp
- 2 large eggs, room temperature, lightly beaten
- 1⁄2 cup buttermilk, room temperature
- 1 tsp vanilla extract
Ingredients : For the Icing
- 4oz unsalted butter
- 6 tbsp whole milk
- 1 1⁄2 tsp vanilla extract
- 3 tbsp
- 16oz powdered sugar, sifted
- Preheat oven to 300 degrees.
- Grease a 9 "x13" glass baking dish with cooking spray.
- In a large bowl, combine flour and sugar; whisk together.
- In a saucepan, combine butter, oil and water and cook, over medium-high heat, until margarine is melted.
- Stir in powder.
- Bring to a boil; remove from heat.
- Add butter mixture to flour mixture and stir with rubber spatula until well blended.
- Add and mix.
- Add buttermilk and vanilla and stir until all ingredients are combined.
- Transfer the batter to the prepared pan.
- Bake for 30 minutes, until a toothpick comes out clean when inserted into the center of the cake. Do not overbake.
- Meanwhile, prepare the frosting.
- In a saucepan, combine milk and butter.
- Cook over medium-high heat, stirring often, until the butter is melted.
- Transfer to a bowl.
- Stir in and powder.
- Add the vanilla and stir until the mixture is smooth.
- When the cake is ready, use a wooden spoon with a round handle to poke holes in the cake.
- Pour the frosting evenly over the cake.
- Let cool before serving.