Serves: 12
Total Calories: 439

1/2 cup butter real
2 cups sugar
2 teaspoons vanilla extract
2 eggs
2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1 cup water boiling
* Part two.
1/3 cup butter real
1 cup brown sugar
1/8 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Half-and-half (optional)

Heat oven to 350° F. Cream butter and sugar together until light and fluffy. Add vanilla add eggs, one at a time, beating well. Sift together flour, cocoa, and baking soda add to creamed mixture alternately with buttermilk. Blend until mixture is smooth. Add water and beat well. Batter will be very thin. Divide batter between 2 greased and waxed paper-lined 8-inch cake pans and bake for 30 to 40 minutes or until cake tester comes out clean.

Quick Caramel Frosting:
*Melt butter in saucepan add brown sugar and cook over low heat 2 minutes, stirring constantly. Add salt and milk continue stirring until mixture comes to a boil. Boil 3 minutes, stirring remove from heat and cool. Add vanilla blend well. Gradually beat in confectioners' sugar and continue beating until mixture is smooth and of spreading consistency. If necessary, beat in half-and-half to thin frosting to consistency desired. Spread cake with frosting.

Nutritional Facts:

Serves: 12
Total Calories: 439
Calories from Fat: 119

More Recipes from the More Family Favorites Cookbook:
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Carrot Cake
Chocolate Spice Cake
Coffee Nut Cake
Grandma B's Coffee Cake
Mother's Gold Marble Cake
No-Frost Chocolate Chip Cake
Poppy Seed Cake
Prune-Nut Cupcakes
Red Devil's Food Cake
White Cake