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1
In a large mixing bowl, stir together the flour, sugar and salt.
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2
In a deep saucepan, place the water, butter, oil and baking chocolate.
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3
Bring to a boil, stirring constantly.
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4
Add in chocolate mix to dry ingredients and mix well on medium speed of mixer till well blended.
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5
While still warm, add in the Large eggs, vanilla and red food coloring.
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6
Mix at medium speed till well blended.
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7
Combine the baking soda and the buttermilk, and add in to the batter.
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8
Mix at medium speed only till blended.
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9
Grease and flour a 2 1/2 x 10 1/2 x 16-inch baking pan.
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10
Pour in batter and bake in a 350 oven for 40-45 min.
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11
Don't overbake.
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12
(If you like, the batter can be baked in 2 9x13-inch pans.
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13
Reduce baking time slightly.)
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14
Pour Chocolate Pecan Frosting over warm cake.
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15
Frosting: In a deep saucepan, heat all ingredients, stirring constantly till well blended.
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16
Pour warm frosting on warm cake.
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17
Cake is good served warm or possibly cool.
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18
NOTES : To reduce cost or possibly richness, substitute 8 Tbsp.
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19
cocoa for the 1/2 lb.
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20
chocolate in both the cake and frosting.
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21
This is one of the most popular cakes ever printed in this paper.
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22
The recipe is basically a doubled Texas sheet cake.
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23
The original recipe, printed in 1983, called for Moreau chocolate, that is no longer available in Austin or possibly the United States.
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24
Callebaut, a Belgian chocolate is a good substitute.
