| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Flour |
| 3 1/2 |
tb |
Cocoa powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Stick butter |
| 1/2 |
c |
Shortening |
| 2 |
c |
Sugar |
| 1 |
c |
Water |
| 2 |
|
Eggs |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Pure vanilla extract |
| 1 |
|
Stick butter |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Cocoa powder |
| 1 |
lb |
Confectioners' sugar |
| 1 |
ts |
Vanilla |
| 2 |
c |
Pecan pieces; toasted |
|
|
Coffee ice cream; recipe follows |
INSTRUCTIONS
FOR THE CAKE
FOR THE ICING
Preheat the oven to 375 degrees F.
For the cake:
Grease a 1/2 sheetpan with 1 tablespoon of butter. Sift the flour,
cocoa, and salt into a large mixing bowl. In a saucepan, over medium
heat, combine the butter, shortening, sugar, and water. Bring to a
boil. Stir the liquid mixture into the sifted mixture. Mix well. Add
the eggs, soda, buttermilk and vanilla. Mix well. Spread evenly into
the prepared sheet pan. Bake for 25 minutes. Remove from the oven.
For the Icing:
In another saucepan, over medium heat, combine the butter and milk.
Bring to a boil.
Sift the confectioners' sugar and cocoa powder into a large bowl. Add
the butter mixture and whisk well. Add the vanilla. Pour the icing
over the warm cake. Sprinkle the pecans over the frosting. Allow the
cake to sit until the frosting is set, about 15 minutes.
To serve, place a slice of the cake in the center of each serving
plate. Place a scoop of the ice cream in the center of each slice of
cake.
Yield: 18 servings
Converted by MC_Buster.
Per serving: 5855 Calories (kcal); 312g Total Fat; (46% calories from
fat); 72g Protein; 733g Carbohydrate; 892mg Cholesterol; 3899mg
Sodium Food Exchanges: 21 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 0 Fruit;
60 1/2 Fat; 27 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC46
Converted by MM_Buster v2.0n.
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