Candy Bar Cake

CAKE                                                      ICING

1 cup sugar                                               1 cup sugar

1 cup flour                                                2 tablespoons cocoa

2 tablespoons cocoa                                 1 stick butter

3/4 teaspoon baking soda                         1/2 cup pet milk

pinch salt

1 egg

1 cup water

1/4 cup oil

1/3 cup buttermilk

CAKE: Sift dry ingredients together; add wet ingredients; pour into 9x13 greased dish; bak at 350F 17-20 minutes

ICING: mix dry ingredients; add wet ingredients; bring to small boil; careful not to scroch; pour warm icing over cake right out of oven; let sit until all icing absorbed into cake

MY NOTES:

In the cake I used an extra large egg instead of a large one.  I saw an episode of Barefoot Contessa and she said her baking improved when she started using extra large eggs, so I followed suit.  Can't tell you if I have noticed a difference.

Buttermilk: I rarely, if ever, buy buttermilk.  Until recently, if a recipe called for buttermilk, I did the whole vinegar in milk trick.  BUT, my mother told me about powdered buttermilk.  It's great!  Found a can of it on the baking isle.  You store it in your fridge once it is opened.  GREAT IDEA!

I am not a chocolate lover, but this is a cake that I cry out in the night for.  It is amazingly light, in spite of the looks (and name) of it.  Not extrememly rich or heavy...just really, really, really (that's 3 reallys) good!  It's one that, if you wake up at 2am, you might as well get a piece with a glass of milk.  WHY NOT!  And, I have no idea where the name came from.  It has absolutely nothing to do with a candy bar and doesn't taste even remotely similar to any candy bar I've ever eaten.  Maybe we should rename this one.