Texas Fudge Cake Food

TEXAS FUDGE CAKE

Steps:

• 1. 1/3 cup unsweetened cocoa powder 1 cup water 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda ½ teaspoon salt 2 large eggs, lightly beaten ½ cup sour cream or buttermilk 1 teaspoon vanilla extract
• 2. Icing 6 tablespoons unsalted butter ¼ cup milk 3 tablespoons unsweetened cocoa powder 3 cups confectioners' sugar ¾ cup finely chopped nuts of your choice 1 teaspoon vanilla extract
• 3. 1. Preheat the oven to 350?F. Butter an 11-by-15-inch pan. (I used a 9 x 13.) 2. Put the cocoa in a medium saucepan and gradually stir in the water. Bring to a boil, add the butter and let melt. Remove from the heat and set aside. 3. Sift the flour, sugar, baking soda and salt together onto a piece of waxed paper. Gradually stir the dry ingredients into the cocoa mixture. Add the eggs, sour cream or buttermilk, and vanilla to the cocoa mixture and stir until smooth. 4. Pour the batter into the prepared pan. Bake for 30 minutes, or until the cake is firm to the touch in the center. 5. While the cake is baking, make the icing: In a medium saucepan, combine the butter, milk and cocoa. Bring to a boil and stir to melt the butter. Add the confectioners' sugar and beat until smooth. Stir in the nuts and vanilla. 6. Spread the icing over the hot cake (still in the pan). Let cool before cutting.

TEXAS SHEET CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
• Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
• For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
• Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
• Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
• Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

CLASSIC TEXAS SHEET CAKE

Steps:

• 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.

CREOLE FUDGE CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees.
• Pour water into double boiler and add coffee granules stirring to dissolve.
• Add brown sugar and chocolate and heat over simmering water stirring until well blended.
• Set aside to cool.
• In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
• Add eggs, one at a time, beating after each addition.
• Mix until light and fluffy.
• Add chocolate mixture to butter mixture, mixing well.
• Sift together cake flour, baking powder, baking soda and salt.
• Add flour mixture to chocolate mixture alternately with the milk.
• Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
• Stagger pans in preheated oven and bake for 25 to 30 minutes.
• Cool for 2 minutes and turn onto cooling racks.
• Frost between layers, on top and sides with Coffee Buttercream Icing.
• Sprinkle with chocolate shavings.
• Coffee Buttercream Icing:.
• Dissolve coffe in hot water.
• Once dissolved set aside to cool.
• Blend butter and egg yolks on medium speed with electric mixer.
• Add coffe mixture and mix thoroughly.
• Add powdered sugar to coffee mixture and blend until smooth.