I seriously love this recipe. This is not an exaggeration. I normally just think things are good and I have my recipes I will re-visit. However, this one is a stand-out. The cake is soft and spongey. The icing is the right thickness and amount of chocolate. I will 100000% be making this again. Likely sooner rather than later.
Chocolate Cake squares
Ingredients
Cake
2c flour
2c Sugar
1c water
4 heaping tbsp cocoa powder
2 sticks butter or margarine
2 eggs
1 tsp baking soda
1/2c buttermilk or 1/2c milk with a splash of vinegar
Icing
1 Stick butter or margarine
4 heaping tbsp cocoa powder
1/3 c milk
1 lb powdered sugar
1c chopped pecans
1 tsp vanilla
Instructions
Preheat your oven to 350F. For the cake whisk together the flour and sugar, set aside. In a saucepan combine the water, cocoa, and butter over medium. Whisking constantly bring the mix to a boil then immediately remove it from the heat. Pour the butter mixture into the flour and combine. In a measuring cup or small bowl whisk together the buttermilk, baking soda, and eggs. Pour into the batter and whisk until thoroughly incorporated. Smooth the cake batter onto a prepared 12×18 sheet pan or 9×13 cake pan. (9×13 will result in a thicker cake and Icing). Bake for 20-30 minutes or until the top springs back when touched lightly. Mine was finished around 22 minutes.
When the cake is out of the oven start your icing. Melt 1 stick of butter over medium heat then add in the cocoa and milk. Stirring constantly bring the mixture to a boil then immediately remove it from heat. Whisk in the powdered sugar and vanilla. If the mixture is too thick add a splash more of milk until it’s pourable but not runny. Stir in pecans and pour the icing over the cake while warm. Spread evenly the best you can and let cool all the way before cutting.
Kate and Kathryn 