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oh hello chocolate cake

July 28, 2010

We had a seriously great vacation, and the best part is, I have this week off as well! So far, my big week off plans of organizing the kitchen cupboards,  sorting our closets, and going through the unopened boxes in the storage room have gone out the door. Yup. That’s how it goes sometimes (i.e. all the time).  I am, however, doing great in the “sleeping in” department.

One thing I have managed to do was bake this crazy delicious cake. The picture almost speaks for itself, and I barely need to mention how moist and rich it is. Or how the icing tastes like a thin layer of melted fudge. Or how I will never need another chocolate cake recipe in my life. It’s a sheet cake so it makes enough for an army, and I don’t quite know what to do with it all. After Kevin’s bedtime snack tonight, it’s going in the freezer for the next celebration (which might have to be tomorrow). I think I am slowly turning into the Pioneer Woman since this is yet another recipe from her cookbook with just a slight alteration with a  little taste of Bailey’s Irish Cream. I am going to have to stop the PW cookbook madness before I feel inclined to lasso some calf’s. Or gain 100 lbs which is entirely more likely!

I would like to advise you to make this cake, probably like, today.

Ingredients

FOR THE CAKE:

  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons (heaping) Cocoa
  • 1 cup Butter
  • 1 cup Boiling Water
  • ½ cups Buttermilk (or 1/2 cup low fat milk + 1/2 tbsp distilled white vinegar mixed together and let sit for a few minutes)
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla

FOR FROSTING:

  • ½ cups Finely Chopped Pecans
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 2 oz (4 tbsp) Bailey’s Irish Cream liquer – this can be halved, or left out entirely. It was hardly noticeable. 
  • 2 -3 cups Icing Sugar (feel it out)

Directions:

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
Stir buttermilk mixture into butter/chocolate mixture. Pour into a 1 inch deep baking sheet (about 17 x 12) and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, Bailey’s, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake, right from the oven. Try to touch the icing as little as possible. My cake was typical in that it poofed up a bit in the centre and the icing gravitated towards the edges – I let it sit for just a few minutes before using a spatula to even it out.

I have also made this cake into cupcakes which were equally delicious! Just be sure to fill the cupcake pan LESS than what you are used to (just under 3/4 full). Because the icing is runny, it will just pour over the top if the cupcakes are too big. It is quite rich, so little cupcakes are about perfect. Plus, when they are mini, you can have 3! True fact!

Well, all there is left to do is throw a few birthday candles on there and sing Happy Birthday to my Dad, who was here visiting with my Mom, and the reason this cake was baked. Happy Birthday Daddy!

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2 Comments leave one →
  1. July 29, 2010 11:39 am

    Woah, that looks too beautiful to be eaten and probably tastes too good to be true. Recipe serving size: 1

  2. camille permalink
    August 4, 2010 7:48 am

    thanks K!

    This looks so awesome. Now I just have to invest in a big baking sheet. Or just make cupcakes!

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