You’ll find this cake at Texas barbecues, pot-lucks, birthday parties, picnics, or any event you need a portable dessert that can feed tons of people. It’s a great summer treat because you can mix it by hand and it only takes 30 minutes to bake. Quick and easy!
Real prep time: 20 minutes
Cook time: 30 minutes
Serves: at least 12
Side dish suggestions: perfect just the way it is
Supplies:
• Sifter
• Large mixing bowl
• Sauce pan
• 9 X 13 inch pan, greased
From the fridge:
Cake
• 2 sticks of butter
• 1 cup of water
• 2 eggs, lightly beaten
• ½ cup buttermilk
Icing
• 1 stick of butter
• 6 tablespoons of milk
From the pantry:
Cake
• 2 cups of sugar
• 2 cups of flour
• 4 tablespoons of cocoa
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla
• 1 teaspoon of cinnamon
Icing
• 4 tablespoons of cocoa
• 1 teaspoon of vanilla
• 1 cup chopped pecans
• 1 box (1 lb) of powdered sugar
Preparation:
Cake
Preheat oven to 400 degrees.
Sift the sugar and flour together in a bowl.
Melt the butter on low in a saucepan, and when melted add cocoa and water and heat until boiling.
Pour cocoa mix over sugar and flour and mix well with a spoon.
Add eggs, buttermilk, vanilla, cinnamon, baking soda and mix well with a spoon.
Pour batter into greased 9x13 inch pan, and bake for about 30 minutes, checking it at 20 minutes.
Pour icing over cake when you take it out of the oven.
Icing
Five minutes before cake is done, bring to a boil the butter, cocoa and milk.
Remove from heat, and mix in sugar, vanilla, cinnamon, nuts.
Beat well, and then spread over cake while both are still warm.
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