.Ingredients
2 cups all-purpose flour
1 cup sugar
2 eggs
1 cup milk
1/2 cup butter
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
Optional: 1 cup gluten-free flour blend
Optional: 1 cup almond milk
Optional: 1/2 cup plant-based butter
Optional: 1 teaspoon baking soda
Optional: 1 teaspoon almond extract
Directions
Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking pan.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with milk.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the frosting by combining butter, cocoa powder, powdered sugar, and milk in a saucepan over low heat. Stir until smooth.
Remove the cake from the oven and let it cool. Pour the warm frosting over the cake, spreading it evenly.
Create the ‘bumpy’ texture by making gentle swirls in the frosting with a fork while it’s still warm. Allow the cake to set before serving.
Nutrition Facts
Calories:
280
Fat:
10
Carbohydrates:
45
Protein:
4
Sodium:
280
Fiber:
1
Sugar:
25
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