Texas Cake

“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

Course: Cakes & Cupcakes

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