Ingredients
Cake:
Cooking spray
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, cut into small pieces
1 cup water
1/3 cup unsweetened cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Frosting:
3 egg yolks
1 cup evaporated milk, divided
1 teaspoon vanilla extract
1 cup sugar
1⁄2 cup butter, cut into small pieces
1 1⁄3 cups flaked, sweetened coconut
1 cup chopped pecans
Instructions
1. Preheat oven to 350F. Coat a 13-by-9-by-2-inch baking pan with cooking spray.
2. To prepare the cake, sift flour, sugar, baking soda and salt into a large bowl.
3. In a small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
4. Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 30 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack. Do not remove from pan.
5. To prepare the frosting, whisk egg yolks and about 1/3 cup milk in a saucepan. Add remaining milk, vanilla and sugar. Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil. Reduce heat to maintain boil and cook, stirring frequently, 7 minutes or until thick. Remove from heat and stir in coconut and pecans. Cool, stirring occasionally, until thick enough to spread.
6. Spread frosting over top of cake. Serves 16.
Recipe by Jean Kressy, "Relish the American Table, July 2, 2006; August 2007.
Nutritional Information
Per serving: 420 calories, 27g fat., 5g prot., 43g carbs., 2g fiber, 250mg sodium.
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This cake recipe is a sure winner EVERYTIME!! Every begs me to make it frequently and it’s virtually effortless to make too!!
dfpjmp90
7/22/08 9:14 AM
I'm a professional food writer and, of course, a serious cook. But I've never really been able to master the "creamed cake"--that is, the cake that starts with creaming the butter and sugar. Mine always turn out to be heavy-as-a-brick.
So I generally always bake cakes that call on another kind of method, such as this one (you melt the butter here).
Wow--it's everything you want in a chocolate cake--dense (but not thuddingly heavy), moist, and chocolatey-good.
I will say that I switched the frosting. I use a Chocolate-Sour Cream Frosting from the Better Homes and Gardens New Cook Book (find it here:
http://www.bhg.com/recipe/frosting/chocolate-sour-cream-frosting/You'll only need a half of a recipe for this sheet cake; be sure to refrigerate the cake).
Anyway, I can't say enough about this cake recipe--it won rave reviews at a party I brought it to. Enjoy
Wini Moranville
11/12/08 10:58 AM
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