It's like a root beer float, but it's better

Meg and Kyle answer questions from Awesome Today fam this week including what they've been sipping this summer and whether or not Kyle will see the Barbie movie. By request and Kyle's insistence, Meg's chocolate cake recipe (including two frosting options): CAKE 1 cup butter 4 Tblsp. dry cocoa 1 cup water 2 cups sugar 2 cups flour 1/2 cup buttermilk 1 tsp. baking soda 2 beaten eggs 1 tsp. vanilla (Mexican vanilla is the BEST if you can find it!) In a saucepan over medium heat, melt butter. Add cocoa and water and bring to a boil. (can also be done in microwave by melting butter 30 seconds, adding cocoa and water, and heating in microwave until it begins to boil) Cool slightly and transfer to a large bowl. Add sugar and flour and beat well with mixer. Add buttermilk, baking soda, eggs, and vanilla. Mix well with mixer. Pour into sprayed baking pan. (9 x 13) Bake 20 minutes at 425 degrees. While cake is baking, make the frosting below: FROSTING 1/2 cup melted butter 3 to 4 Tblsp. cocoa 1 tsp. vanilla 1/2 box powdered sugar (at least 1 1/2 c. or to taste) Combine ingredients. Beat well. Spread on cake just as soon as it's out of the oven. Cover with foil immediately. (The original frosting recipe is double this, but it is just too much frosting for us.) This frosting will be very thick. You just kind of dot it over the hot cake, wait for it to melt a bit, and then spread it over the top. It soaks into the cake and makes a delicious part-frosting, part-glaze! OR CHOCOLATE GLAZE 2 Tblsp. melted butter 2 Tblsp. cocoa 1 tsp. vanilla 1 cup powdered sugar 1/4 cup or less heavy cream Hosted on Acast. See acast.com/privacy for more information.