Photo by Kate Blohm
Makes 16 to 20 servings
This cake is like Texas—BIG! A perfect dessert for a church function, picnic, family reunion, child’s birthday party or office party, this easy-to-prepare cake is a “must-have” in your recipe box. It’s almost like a brownie, but less dense and extremely moist, and the addition of espresso powder enhances the flavor of the chocolate. Pecans or not—your choice. Serve by itself or topped with ice cream, whipped cream, fruit or a combination of the three. This is just plain down-home goodness!
Cake
1 cup unsalted butter
1 cup water
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon instant espresso powder (optional)
2 large eggs, room temperature
½ cup sour cream, room temperature
2 teaspoons vanilla extract
Frosting
½ cup unsalted butter
¼ cup unsweetened cocoa powder
6 tablespoons sour cream or whole milk
1 teaspoon vanilla extract
3½ cups confectioners’ sugar, sifted to remove lumps
1 cup chopped pecans (optional)
Preheat oven to 350 F. Spray a half-sheet pan (12 x 18 inches) with nonstick spray. In a medium saucepan, combine butter, water and cocoa over medium-high heat and bring to a boil. Remove from heat and allow to cool slightly. In a large bowl, whisk together flour, sugar, salt, baking soda and espresso powder. In a medium bowl, combine eggs, sour cream and vanilla, and stir into dry ingredients. Stir in chocolate mixture and completely combine. Spread into prepared pan and bake 18–20 minutes until a cake tester comes out clean. Remove from oven and set aside.
For the frosting, in a medium saucepan, add butter and cocoa and cook over medium heat, stirring, until it comes to a boil. Remove from heat and add sour cream and vanilla. Whisk in confectioners’ sugar until smooth. Pour and spread hot mixture over warm cake. Sprinkle chopped nuts over hot frosting.
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