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Cake: 1 c. butter 1 c. water 4 Tbsp. cocoa powder 2 c. all-purpose flour 2 c. granulated sugar 1 tsp. baking soda 1/2 tsp. salt 2 eggs 1/2 c. sour cream Icing: 1 stick butter 6 Tbsp. milk 4 Tbsp. cocoa powder 1 lb. confectioners sugar, sifted 1 tsp. vanilla 1 c. chopped pecans Preheat oven to 350 degrees. For cake, combine butter, water and cocoa in a saucepan and bring to boil, over medium heat. Remove from heat. In mixing bowl, mix together flour, sugar, baking soda and salt. Add butter mixture all at once, and stir to blend. Whisk the eggs and sour cream together; add to batter and mix well. Pour batter into an 18 x 12 x 1-inch pan and bake for 20 minutes. Just before cake is done, make icing. Combine butter, milk and cocoa in a large heavy saucepan over medium heat; bring to a boil. Add confectioners sugar and vanilla; mix well. Ice cake when it is still warm. Top with nuts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |