(Note: apologies in advance for the somewhat blurry pictures. I was testing out a new camera and still going up a learning curve on how to use it properly.)
I might be a tiny bit
I would like to say double bonus that this was another great cake. But I can't. It was good but it wasn't as good as the other versions of Texas Fudge Cake I've made. The texture wasn't dry but it wasn't as moist so I don't know if I baked it a trifle too long or if that was just how it's supposed to turn out. The frosting wasn't as smooth either as the other versions. It's odd because when I compare this version to the last version I made, the recipes are very similar but just vary slightly in proportions yet I definitely prefer the last version.
2 cups all-purpose flour
6 tablespoons butter
1/3 cup milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
2 teaspoons vanilla extract
- Preheat oven to 375 F. Lightly grease a 9×13 baking pan or sheet pan.
- In a large bowl combine flour, sugar, baking soda, cinnamon, salt, and chili powder (optional) and stir together with a whisk.
- In a small saucepan, combine water, butter, and cocoa and bring to a boil, stirring frequently. Pour into flour mixture. Beat with an electric mixer at medium speed until well blended.
- Add buttermilk, vanilla, and eggs. Beat well. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes (it will bake even faster if you are using a sheet pan) or until a toothpick inserted into the center comes out clean. Remove from the oven and place on a wire rack.
- To make the frosting, combine the butter, milk, and cocoa in a saucepan and bring to a boil, stirring constantly. Remove from heat and stir in vanilla and powdered sugar. Spread over cake. Cool completely.