buttermilk chocolate cake. (no butter or eggs)

Wow.

This cake is amazing.

That's all I have to say.

Oh, you want an actual description?

Well okay. But just letting you know, it's not like it needs one.

One day after coming back from Costa Rica. There was buttermilk to be used. And I wanted chocolate cake. With chocolate frosting. And I knew my family would not be opposed to it, especially after 10 days of straight gallo pinto.

The cake layer is not fluffy. It is not overly dense, either, but it is definitely more brownie-like than cake-like. This is most likely due to the buttermilk, low oil content, and lack of eggs. But it was definitely a really good thing. The chocolate frosting atop this cake made for the most delicious chocolate cake ever. I have never really liked anything chocolate - not cake, ice cream, I'm even picky about plain chocolate.

My favorite chocolate thing is this frosting. Then Milka Joghurt Chocolate Bars. Then this cake.

Make.

It.

Now.

Stop.

Reading.

This.

Annoyingly.

Long.

Dragged.

Out.

Message.

AND MAKE IT ALREADY.

I couldn't continue that chain-style writing any longer, whew.

Buttermilk Chocolate Cake
from this wonderful site.

• 3/4 cup sugar 
• 1 cup buttermilk 
• 1/3 cup neutral oil 
• 2 tspn vanilla 
• 1 cup flour 
• 1/3 cup cocoa powder 
• 1/2 tspn baking powder 
• 3/4 tspn baking soda 
• 1/4 tspn salt 

1. Preheat oven to 350 degrees F (325 if using convection). Grease a 9" pan with cooking spray or oil. 
2. In a large bowl, whisk sugar, buttermilk, oil, and vanilla till thoroughly combined. 
3. In another bowl, stir together the remaining ingredients, flour - salt. 
4. Add the dry mixture to the wet mixture. Stir till just combined, and pour into prepared pan. 
5. Bake about 15-25 minutes, until the center springs back when very lightly poked. 
6. Cool & then frost with your choice of frosting. I used a half batch of this recipe.