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Big Tex Chocolate Cake

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Creative Arts Competitions


Big Tex Chocolate Cake

Created By Ben Graass from Dallas, TX

1st Place — Youth Cooking, Jrs.




2 c. Sugar

3 T. unsweetened cocoa

¼ c. Karo syrup

½ tsp. salt

½ c. canned milk

1 tsp. vanilla extract

½ c. unsalted butter


½ cup buttermilk

1 c. buttermilk

1 tsp. baking soda

3 T. unsweetened cocoa

2 eggs, beaten

2 c. flour, sifted

1 tsp. vanilla extract

2 c. sugar

1 c. unsalted butter

½ tsp. salt



Icing: In a saucepan over low heat, add sugar, Karo syrup, canned milk, butter, cocoa and salt; boil one minute. Remove from heat and add vanilla. Set aside to cool.

Cake: Preheat oven to 350 degrees. Grease a 10 x 15 x 2- inch pan and set aside. In a 2-cup measuring cup, add buttermilk and soda. Set aside 5 minutes (mixture will bubble). Add eggs and vanilla to buttermilk mixture; set aside. In a saucepan over low heat, add butter, buttermilk and cocoa; bring to a boil. In a separate bowl, add sifted flour, sugar and salt. Add chocolate mixture to flour mixture; beat until smooth. Add buttermilk/egg mixture to chocolate/ flour mixture; beat until smooth. Pour into prepared pan. Bake 20 minutes. Cool 5 minutes and pour reserved icing over cake.

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