Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Chocolate Candy Cake

on 09/19/2011

If you  haven’t figured out by now, i kinda sorta have this thing for chocolate.  Just like i kinda sorta have a thing for God, my hubby, my girls, my family, my country, my kitties, and Mexican food.  Yeah, i’m pretty fanantical about chocolate.  My dream job would be anything that would allow me to work outside or inside the Hershey Chocolate Company’s plant and smell that wonderful cocoa-filled atmosphere.  If you’ve never been to Hershey,PA, you should go just to roll down the windows of your car and breathe.  Anyway, back to chocolate.

If Southern cookin’ makes you good lookin’, chocolate makes you happy, healthy (hey, it’s a known medical fact), and interesting.  Think about it.  If someone says that something or somebody is vanilla, what do you think?  Boring.  My hubby is having a fit over here (nosey parker is reading as i type–have you guessed he’s the ultimate vanilla lover?)  So, if chocolate is the opposite of vanilla…well, you figure it out.  (He’s still having a conniption.  Poor non-chocolate person.)

Now, his little sister, Rebecca, on the other hand, is a chocoholic too.  And since i missed blogging on her birthday, this one’s for her.  Mama made one of these cakes last week and we got to help devour it.  Oh, sweet cocoa beans!  Just give me the frosting and a spoon and get out of the way.  Yowza.  Wish i had pix of the cake but was too busy stuffing my face to even think about it.  Typical.

Belated Happy Birthday, Rebecca!  Enjoy every minute of this year!

Rebecca and Russ

Chocolate Candy Cake

2 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1 cup water

1 cup butter or margarine

1/4 cup baking cocoa powder

1/2 cup buttermilk

2 eggs, slightly beaten

1 tsp vanilla extract

Chocolate Candy Frosting

Combine fliour, sugar and soda; mix well and set aside.

Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.  Gradually stir into flour mixture.  Stir in buttermilk, eggs, and vanilla.  Pour into a greased and floured 13 x 9 pan.

Bake at 350 degrees for 30 minutes or until a toothpick inserted in center comes out clean.  While warm, prick cake surface at 1 inch intervals with a fork/meat fork.  Spread with frosting.  Yield: 15 servings or 5 chocoholic servings.

Chocolate Candy Frosting

1/2 cup butter or margarine

1/4 cup plus 2 Tbs evaporated milk

1/4 cup baking cocoa

1 (16 oz) pkg powdered sugar, sifted

1 tsp vanilla extract

1/2 cup chopped pecans or walnuts

Combine butter, milk and cocoa in a heavy saucepan; bring to a boil, stirring constantly.  Stir in sugar; return to a boil, stirring constantly.  Immediately remove from heat.  Add vanilla and pecans; stir constantly 3 to 5 minutes or until frosting begins to lose its gloss.  Yield: enough for one sheet cake or for one chunky rump like me  to eat in a binge.


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