Friday, March 16, 2012

Great Aunt Tommie's Hot Water Chocolate Cake

There are chocolate cakes and then there are chocolate cakes.  This chocolate cake recipe is rich and almost brownie like in texture with frosting that has the consistency of fudge (please oh please don't disgrace this cake with store-bought frosting!).  This cake screams for a tall glass of milk to go with it. 

The recipe comes from my great aunt, Tommie.  A southern cook extraordinaire she was well known in the family for her amazing dishes.  If she was alive today I think she'd give Paula Deen a run for her money.  In addition to being a tremendous cook, she was also known for being quite a beauty.  My mom always said she reminded her of Elizabeth Taylor.  I never met her myself, or was too young to remember, but the cake is a part of some of my earliest childhood memories.  It served as many a birthday cake and special treat when the family would get together over the years. 

Tommie and a calf, 1935

Oh, and don't forget about my handwarmer mug giveaway!  Drawing will be on April 2.  See the Masala Chai post, two below this one for instructions to enter.  And remember to "like" Naloma Kitchen at  :)
2 c. sugar
2 c. flour
1/2 c. vegetable oil
1 stick butter
2 eggs
1 c. water
4 Tbsp. cocoa
1/2 c. buttermilk
1 tsp. baking soda

1 stick butter
6 Tbsp. milk
1 tsp. vanilla extract
1 c. chopped walnuts or pecans
4 Tbsp. cocoa
1 lb. powdered sugar

Preheat oven to 400 degrees.  To prepare the cake, sift the sugar and flour together in a large bowl.  In a medium sized sauce pan bring the water, oil, butter and cocoa to a boil.  Beat this mixture into the flour and sugar till well combined.  Then add the buttermilk, baking soda and eggs.  The batter will seem a bit runny compared to regular cake batter.  Pour into a greased 9x13 pan and bake for 20-25 min. until it passes the toothpick test.

When cake is cool, prepare the frosting.  Bring the milk, butter and cocoa to a boil.  Mix in the powdered sugar, vanilla and uts.  Pour over the cake while still hot and spread to cover.  Let the frosting cool completely before cutting.  Store covered in the refridgerator.

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