 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
This rich cake with fudgy icing and a sprinkling of nuts is a proven potluck winner, according to Ann Shorey of Sutherlin, Oregon. It's often the most anticipated part of the meal, she nods. I've also taken the cake on camping trips. It stays moist for several days. Ingredients:
1 cup butter, cubed |
1 cup water |
1/4 cup baking cocoa |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1/2 teaspoon salt |
1/2 cup sour cream |
2 eggs |
1 teaspoon baking soda |
frosting: |
1/2 cup butter, softened |
3-3/4 cups confectioners' sugar |
1/4 cup baking cocoa |
1 teaspoon vanilla extract |
6 to 7 tablespoons milk |
1/2 cup chopped walnuts or pecans, toasted |
Directions:
1. In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth. Cool to room temperature. In a bowl, combine flour, sugar and salt. Add cocoa mixture; beat on low speed just until combined. Add sour cream, eggs and baking soda; blend until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a bowl, cream butter. Combine the confectioners' sugar and cocoa; gradually add to butter. Beat in the vanilla and enough milk to achieve spreading consistency. Frost the cake. Sprinkle with nuts. Refrigerate until serving. Yield: 12-16 servings.
|
|