Bailey Square Chocolate Cake Recipe - flour

Method

• In a large mixing bowl, stir together the flour, sugar and salt.
• In a deep saucepan, place the water, butter, oil and baking chocolate.
• Bring to a boil, stirring constantly.
• Add in chocolate mix to dry ingredients and mix well on medium speed of mixer till well blended.
• 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.
• 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.
• 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.
• 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.