This delicious recipe for a one bowl chocolate cake, is topped with a gorgeous tried and tested butter cream frosting.
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Preheat oven to 350 degrees F.
Grease and flour a 9 inch square cake pan.
Heat butter,sugar and milk in saucepan till melted.
Stir to combine and remove from heat.
Sift flour,cocoa and soda together into saucepan.
Stir in almond meal, eggs and vanilla extract.
Pour into prepared cake pan.
Bake for 40 - 50 minutes.
Cool in tin and the turn onto rack.
Cream butter for a few minutes on medium speed, or vigorously with a fork.
Sift 3 cups confectioners' sugar and 1/2 cup cocoa into the butter bowl.
Mix on low until creamy.
Add vanilla extract, salt, and milk/cream and beat for 3 minutes. If using an electric mixer, increase speed to medium.
Notes: To thicken the consistency, add a little more sugar.
To thin the consistency,add additional milk 1 tablespoon at a time.