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Ingredients
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| Ingredient |
Qty. |
Unit |
| sugar |
2 |
c |
| flour |
2 |
c |
| butter |
1 |
c |
| cocoa |
4 |
TBSP |
| water |
1 |
c |
| eggs lightly beaten |
2 |
ea |
| buttermilk |
1/2 |
c |
| baking soda |
1 |
tsp |
| vanilla |
1 |
tsp |
| cinnamon,optional |
1 |
tsp |
| ancho chile powder, optional |
1 |
tsp |
| butter |
1/2 |
c |
| cocoa |
4 |
TBSP |
| milk |
6 |
TBSP |
| vanilla |
1 |
tsp |
| cinnamon, optional |
1 |
tsp |
| chopped pecans, optional |
1 |
c |
| powdered sugar |
1 |
lb |
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Instructions
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1) Preheat oven to 400 degrees.
2) Cake recipe: Sift the sugar and flour together in a bowl.
3) Melt the butter on low in a saucepan, and when melted add cocoa and water and heat until boiling.
4) Pour cocoa mix over sugar and flour and mix well with a spoon.
5) Add eggs, buttermilk, vanilla, cinnamon (optional, I don't like it), baking soda, and chile powder (optional, I haven't tried it) and mix well with a spoon.
6) Pour batter into a greased 9x13 inch pan, and bake for about 30 minutes, checking it at 20 minutes.
7) Pour icing (recipe to follow) over cake as soon as you take it out of the oven.
8) Icing recipe: Five minutes before cake is done, bring to a boil the butter, cocoa and milk. Remove from heat, and mix in sugar, vanilla, and optional cinnamon and nuts. Beat well, and then spread over cake while both are still warm.
9) Notes: We like to mix the eggs and buttermilk (for the cake batter) and temper rather than adding the eggs straight into the hot cocoa/butter/flour mixture. Good to avoid scrambling the eggs!
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Yield
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1 great big sheet cake
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Source
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The Homesick Texan
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Recipe submitted by Annie
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