Ingredients and Weight:
For the Cake: - All-purpose flour: 2 cups (240g) - Sugar: 2 cups (400g) - Cocoa powder: 1/2 cup (60g) - Baking soda: 1 teaspoon (5g) - Baking powder: 1 teaspoon (5g) - Salt: 1/2 teaspoon (2.5g) - Buttermilk: 1 cup (240ml) - Eggs: 2 large - Vegetable oil: 1/2 cup (120ml) - Vanilla extract: 1 teaspoon (5ml)
For the Frosting: - German chocolate: 1 cup (200g), coarsely chopped - Butter: 1 cup (227g) - Evaporated milk: 1 can (354ml) - Brown sugar: 1 cup (200g) - Vanilla extract: 1 teaspoon (5ml) - Pecan halves: 1 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan. 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 3. In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. 5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 6. Let the cake cool completely in the pan before frosting.
For the Frosting: 1. In a medium saucepan, combine the German chocolate, butter, evaporated milk, and brown sugar. 2. Cook over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth and thick. 3. Remove from heat and stir in the vanilla extract. 4. Let the frosting cool for 15-20 minutes, or until it thickens slightly.
To Assemble the Cake: 5. Spread the frosting evenly over the cooled cake. 6. Top with pecan halves.
Nutritional Information:
Per serving (1/8 of the cake): - Calories: 450 - Fat: 20g - Saturated Fat: 12g - Cholesterol: 70mg - Sodium: 300mg - Carbohydrates: 60g - Protein: 5g
Dish Characteristics:
User Comments:
Special Precautions and Tips: