Linda's Texas Cake
There are days when the only thing that will perk me up is a large hit of chocolate. Dark, milk, semi-sweet, I'm not so fussy. This crazy-chocolatey cake is perfect for that craving. My mother's go-to for every potluck or casual dinner party, it was a perfect birthday treat as well. It's simple, always moist, and always a hit. I added the cinnamon to the recipe a few years ago. But, leave it out if you're not a fan. Serve with whipped cream or vanilla ice cream, or not. Berries work if you have them, but they aren't necessary. No matter what version you do, it's guaranteed to be a hit!
1 cup butter
1 cup water
4 heaping tablespoons powdered chocolate—you can use dutch process, hot cocoa mix, or other that you have on hand
2 cups all purpose flour
2 cups fine grain white sugar
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream
1 teaspoon baking soda
2 teaspoons cinnamon (optional)
Preheat oven to 350F or 180C. Grease a 9x12 metal baking pan.
Melt butter and water together. Add powdered chocolate and bring to a boil. Stir to dissolve the chocolate until it's smooth. Remove from heat and cool slightly.
Mix together flour, sugar, salt in a large bowl. Add the hot chocolate mixture to the flour mixture and stir well. Add eggs, sour cream and baking soda.
Pour into baking pan. Bake for 30 minutes or until toothpick stuck into center comes out clean.
While cake is baking make the frosting.
1/2 cup butter
4 tablespoons powdered chocolate
6 tablespoons milk
1 teaspoon cinnamon (optional)
16 oz confectionery/icing sugar
Melt butter and milk together and add chocolate powder. Bring to a boil and stir until smooth. Remove from heat and stir in icing sugar until smooth.
Immediately when cake comes out of oven, pour frosting over the warm cake.
Let cake cool. Cut into pieces and enjoy!