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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Carol Worthington-Levy's mother-in-law, Charlotte Levy, gave her this recipe, which has all the flavor of rich hot chocolate. Prep and Cook Time: about 1 hour. Ingredients:
2 cups granulated sugar |
1 cup butter |
2 large eggs, lightly beaten |
1/2 cup buttermilk |
2 teaspoons vanilla |
1/2 cup unsweetened cocoa powder |
2 cups all-purpose flour |
1 teaspoon each salt, baking soda, and cinnamon |
1/2 cup milk |
2 cups powdered sugar |
1 cup chopped pecans (optional) |
Directions:
1. Preheat oven to 350°. Grease and flour a 9- by 13-inch baking pan; set aside.
2. In a large bowl, cream together granulated sugar and 3/4 cup butter. Add eggs, buttermilk, and 1 teaspoon vanilla and beat until well blended.
3. In a small bowl, whisk 1/4 cup cocoa in 1 cup boiling water. Add to sugar mixture and beat to blend. In a medium bowl, combine flour, salt, baking soda, and cinnamon. Add to sugar-cocoa mixture and beat on low speed to combine thoroughly.
4. Pour batter into prepared baking pan. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
5. In a 2-quart pan over high heat, whisk together remaining 1/4 cup cocoa and the milk and bring to a boil. Remove from heat and add remaining 1/4 cup butter, cut into small pieces, and stir until melted. Whisk in powdered sugar and remaining 1 teaspoon vanilla. Mix until smooth. Stir in pecans (if using). Pour mixture over the still-warm cake. Serve warm or at room temperature.
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