I found the original recipe for this cake in a magazine clipping, which my dear Mother had found, stored and forgotten about….. I “healthified” it up a bit,( although it still has powdered sugar in it,) and it is now one of our favorite cake recipes.
The frosting is poured on while the cake is still warm, allowing it to seep into the cake a bit. If you want, you could add more cocoa powder to make it more dark chocolatey-ish. Not overly sweet.
Texas Chocolate Cake
Combine:
2 cups flour (I use whole wheat pastry)
2 cups sucanat
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
In a small saucepan, combine:
¾ cup water
½ cup butter or coconut oil
¼ cup cocoa powder
bring to a boil, stirring often. Remove from heat and pour into flour mixture. Beat with a mixer at medium speed till well blended. Add:
½ cup buttermilk
1 tsp. vanilla
2 eggs
Pour batter into greased and floured 15×10* and bake at 375 for 17* minutes.
Icing
Mix, in saucepan:
6 Tbsp. Butter
1/3 cup milk
¼ cup cocoa powder
bring to a boil, stirring constantly. Remove from heat and gradually stir in:
3 cups powdered sugar
2 tsp. Vanilla
Spread on top of hot cake. Can add ¼ cup pecans.
*can be baked in 9×13 at 375 for 22 min.
