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Ingredientes
- 3 c. Flour
- 3 1/2 Tbsp. Cocoa pwdr
- 1/2 tsp Salt
- 1 stk butter
- 1/2 c. Shortening
- 2 c. Sugar
- 1 c. Water
- 2 x Large eggs
- 1/2 tsp Baking soda
- 1/2 c. Buttermilk
- 1 tsp Pure vanilla extract
- 1 stk butter
- 1/2 c. Lowfat milk
- 1/2 c. Cocoa pwdr
- 1 lb Confectioners' sugar
- 1 tsp Vanilla
- 2 c. Pecan pcs, toasted Coffee ice cream, recipe follows
Direcciones
- Preheat the oven to 375 degrees F.
- For the cake:Grease a 1/2 sheetpan with 1 Tbsp. 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 mix into the sifted mix. Mix well. Add in the Large eggs, soda, buttermilk and vanilla. Mix well. Spread proportionately into the prepared sheet pan. Bake for 25 min. Remove from the oven.
- For the Icing:In another saucepan, over medium heat, combine the butter and lowfat milk.
- Bring to a boil.
- Sift the confectioners' sugar and cocoa pwdr into a large bowl. Add in the butter mix and whisk well. Add in the vanilla. Pour the icing over the hot cake. Sprinkle the pecans over the frosting. Allow the cake to sit till the frosting is set, about 15 min.
- 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
