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Big Tex Chocolate Cake
Created By Ben Graass from Dallas, TX
1st Place — Youth Cooking, Jrs.
Ingredients:
Icing:
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
Cake:
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
Directions:
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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