Serves: 12
Total Calories: 256

1/3 cup butter or margarine
1 cup granulated sugar
1 egg
1 1/2 cups flour unsifted
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Frosting:
1 1/2 cups powdered sugar
2 tablespoons unsweetened cocoa
2 tablespoons butter or margarine, softened
3 tablespoons coffee or more cold, strong
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Coarsely chopped walnuts

Cream 1/3 cup butter or margarine and sugar together add egg and beat well. Measure flour and sift with cocoa and salt. Add soda to the buttermilk, then add alternately with the flour. Add vanilla. Pour into an oiled and floured 7 x 11-inch pan. Bake at 350° for 25 to 30 minutes.

Note: Do not adjust for high altitude.

For frosting, sift confectioners' sugar and cocoa together in a bowl add 2 tablespoons butter or margarine, then coffee (enough to make a spreading consistency). Add vanilla and salt. Spread on cake and top with chopped walnuts.

Nutritional Facts:

Serves: 12
Total Calories: 256
Calories from Fat: 68

More Recipes from the Menu Planner Cookbook:
Chocolate Cake
Mazurka Lemon Nut Cake