The Mother of All Chocolate Cakes |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Moist, soft chocolate perfection! I saw this on a cooking show but neglected to write down the name. Since making it, I've decided to call it the Mother of all Chocolate Cakes. Disclaimer: I will not be held liable for any heart conditions that may arise due to consumption of this cake! Ingredients:
1/2 cup butter, softened |
1 cup sugar |
4 eggs |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
1 teaspoon pure vanilla extract |
1 (16 ounce) can chocolate syrup |
1/2 cup butter |
1/2 cup semi-sweet chocolate chips |
1 cup sugar |
1/3 cup evaporated milk |
1 teaspoon pure vanilla extract |
1/2 cup chopped pecans or 1/2 cup walnuts |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.
2. For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy.
3. Add eggs 1 at a time, beating well after each addition.
4. Sift flour, baking powder, and salt together in another bowl.
5. Add to creamed mixture, continuing to beat.
6. Add vanilla and chocolate syrup to batter and mix well.
7. Pour into prepared pan and bake for 25 to 30 minutes.
8. Just before cake is done, prepare frosting.
9. For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil.
10. Stirring ingredients together, boil for 2 to 3 minutes.
11. Remove from heat and stir in vanilla and nuts.
12. Pour over warm cake.
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