“Another good find from a fellow coworker.” – Calla Ferre
“This cake resembles a frosted brownie. It is very rich. If you want to enhance to chocolate flavor, make sure to add the espresso powder.” – April Ferre
Texas Cake
Ingredients
For Cake:
- 1 Cup Water
- 1 Cup Butter
- 6 Tablespoons Cocoa Powder
- 1 1/2 Teaspoon Espresso Powder Optional
- 1/2 Teaspoon Salt
- 2 Cups Sugar
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Cup Buttermilk
- 2 Eggs Lightly Beaten
- 1 Teaspoon Vanilla
For Icing:
- 1/2 Cup Butter
- 6 Tablespoons Cocoa Powder
- 1 Teaspoon Espresso Powder Optional
- 6 Tablespoons Milk
- 1 Cup Nuts Chopped
- 1 Pound Powdered Sugar
- 1 Teaspoon Vanilla
Instructions
For Cake:
- In pan on stove, bring to a boil water, butter, cocoa powder, espresso powder and salt. Whisk to incorporate, remove from heat and set aside.
- In the bowl of a stand mixer, combine dry ingredients and stir to combine.
- Add dry ingredients to cocoa mixture and stir thoroughly to combine.
- Add buttermilk, eggs and vanilla and mix until just combined.
- Pour into greased and floured 9×13-inch cake pan. Bake 20 to 25 minutes at 400 degrees. While cake is baking, prepare icing.
For Icing:
- Melt together butter, cocoa powder, espresso powder and milk.
- 5 minutes before cake is done, add chopped nuts, powdered sugar, and vanilla. Mix and pour over hot cake.
- Serve hot or cold. If serving cold, top with some sweetened whipped cream and extra chopped nuts. Serves 12 to 15.
2010 Recipe – Claudia Laugenour