—-Cake—-
4 c Flour (do not sift)
4 c Sugar
1 ts Salt
2 c Water
1/2 lb Butter
1 c Oil
1/2 lb Imported baking chocolate
4 Whole extra large eggs
1 tb Vanilla
1 ts Red food coloring
1 c Buttermilk
2 1/2 ts Baking soda
—-Chocolate Pecan
-Frosting—-
1/2 lb Butter
1/2 lb Imported baking chocolate
2 lb Powdered sugar; sifted
1/3 c Plus 3 tbsp. cream or milk
2 ts Vanilla
1 ts Red food coloring
1 lb Pecans; chopped
In a large mixing bowl, stir together the flour, sugar and salt.
In a deep saucepan, place the water, butter, oil and baking chocolate.
Bring to a boil, stirring constantly. Add chocolate mixture to dry
ingredients and mix well on medium speed of mixer until well blended.
While still hot, add the eggs, vanilla and red food coloring. Mix at medium
speed until well blended. Combine the baking soda and the buttermilk, and
add to the batter. Mix at medium speed only until blended.
Grease and flour a 2 1/2 x 10 1/2 x 16-inch baking pan. Pour in batter and
bake in a 350 oven for 40-45 minutes. Do not overbake. (If desired, the
batter can be baked in 2 9×13-inch pans. Reduce baking time slightly.) Pour
Chocolate Pecan Frosting over hot cake.
Frosting: In a deep saucepan, heat all ingredients, stirring constantly
until well blended. Pour hot frosting on hot cake. Cake is good served hot
or cold.
NOTES : To reduce cost or richness, substitute 8 tablespoons cocoa for the
1/2 pound chocolate in both the cake and frosting. This is one of the most
popular cakes ever printed in this paper. The recipe is basically a
doubled Texas sheet cake. The original recipe, printed in 1983, called for
Moreau chocolate, which is no longer available in Austin or the United
States. Callebaut, a Belgian chocolate is a good substitute.
Yields
1 Servings