Chocolate buttermilk cake crowned with chocolate pecan fudge icing makes this one legendary Texas sweet. Use dutched processed cocoa (like Droste) for a moist, flavorful cake.
2 cups all purpose flour, sifted (260 gm)
2 cups sugar (200 gm)
1 teaspoon baking soda (7 gm)
1/2 teaspoon cinnamon (1 gm)
4 tablespoons cocoa (24 gm) (ie: Droste or Rodelle dutch processed)
2 sticks salted butter (226 gm)
1 cup water (240 ml)
1/2 cup buttermilk (120 ml)
2 large eggs, lightly beaten
1 teaspoon vanilla (5 ml)
1 stick salted butter (113 gm)
6 tablespoons milk (90 ml)
4 tablespoons cocoa, sifted (24 gm)
3 1/2 cups powdered sugar, sifted (16 oz/240 gm)
1 1/2 cups pecans, toasted and coarsely chopped (240 gm)
Preheat oven to 375 F and grease a 9 x 13 brownie pan or 9 inch spring form pan. In a large bowl, stir together flour, cocoa, sugar, baking soda and cinnamon. Set aside. On stovetop or in microwave, melt butter with water. Add to dry ingredients and mix well. Blend in buttermilk, vanilla and eggs. Pour into pan and bake: 30-35 minutes for brownie pan and 45 minutes for round springform pan.
Five minutes before cake is ready, prepare frosting: In a medium saucepan or microwave safe bowl, heat together butter, milk and cocoa. Stir in remaining ingredients. Pour evenly all over warm cake. Using a rubber spatula, quickly smooth top before frosting hardens.
When cool, wrap tightly with plastic wrap. Lasts at room temperature up to 5 days.
Family recipe lovingly rewritten from my grandmother Muzzy’s original Texas Pecan Sheet Cake.