Orange Marmalade From Spain
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover’s dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it’s still hot—no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that’ll keep your cake moist and fresh tasting for as long as it lasts.
INGREDIENT :
- 2cups Gold Medal™ all-purpose flour
- 2cups granulated sugar
- 1/4teaspoon salt
- 1cup butter
- 1cup water
- 3tablespoons unsweetened baking cocoa
- 1/2cup buttermilk
- 1teaspoon baking soda
- 1teaspoon vanilla
- 2eggs, slightly beaten
- 1/2cup butter
- 3tablespoons unsweetened baking cocoa
- 6tablespoons milk
- 2 1/2cups powdered sugar
- 1teaspoon vanilla
- 1cup chopped pecans
RECIPE DIRECTION :
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
