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
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.