- 1 cup butter or margarine
- 1/4 cup unsweetened cocoa
- 1 cup water
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 3 drops red food coloring (optional)
- FROSTING:
- 1/2 cup butter or margarine
- 1/4 cup unsweetened cocoa
- 1/4 cup buttermilk
- 1 pound confectioners' sugar
- 1 teaspoon vanilla extract
- Dash salt
- 3/4 cup chopped almonds
- In a saucepan, bring butter, cocoa and water to a boil. Cool. Meanwhile, in a large mixing bowl, combine sugar, flour and salt. Pour cocoa mixture over dry ingredients; mix well. Combine buttermilk and baking soda; add to batter along with eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15-in. x 10-in. x 1-in. greased and floured baking pan. Bake at 350 degrees F for 20 minutes. For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.