Bailey Square Chocolate Cake Recipe

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Servings: 1

Ingredients

Directions

  1. In a large mixing bowl, stir together the flour, sugar and salt.
  2. In a deep saucepan, place the water, butter, oil and baking chocolate.
  3. Bring to a boil, stirring constantly. Add in chocolate mix to dry ingredients and mix well on medium speed of mixer till well blended.
  4. While still warm, add in the Large eggs, vanilla and red food coloring. Mix at medium speed till well blended. Combine the baking soda and the buttermilk, and add in to the batter. Mix at medium speed only till blended.
  5. Grease and flour a 2 1/2 x 10 1/2 x 16-inch baking pan. Pour in batter and bake in a 350 oven for 40-45 min. Don't overbake. (If you like, the batter can be baked in 2 9x13-inch pans. Reduce baking time slightly.) Pour Chocolate Pecan Frosting over warm cake.
  6. Frosting: In a deep saucepan, heat all ingredients, stirring constantly till well blended. Pour warm frosting on warm cake. Cake is good served warm or possibly cool.
  7. NOTES : To reduce cost or possibly richness, substitute 8 Tbsp. cocoa for the 1/2 lb. chocolate in both the cake and frosting. This is one of the most popular cakes ever printed in this paper. The recipe is basically a doubled Texas sheet cake. The original recipe, printed in 1983, called for Moreau chocolate, that is no longer available in Austin or possibly the United States. Callebaut, a Belgian chocolate is a good substitute.

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