-
1
Preheat the oven to 375 degrees F.
-
2
Grease a half sheet pan with 1 tablespoon of butter.
-
3
Sift the flour, cocoa, and salt into a large mixing bowl.
-
4
In a saucepan, over medium heat, combine the butter, shortening, sugar, and water.
-
5
Bring to a boil.
-
6
Stir the liquid mixture into the sifted mixture.
-
7
Mix well.
-
8
Add the eggs, soda, buttermilk, and vanilla.
-
9
Mix well.
-
10
Spread evenly into the prepared sheet pan.
-
11
Bake for 25 minutes.
-
12
Remove from the oven.
-
13
Pour the Fudge Icing over the warm cake.
-
14
Sprinkle the pecans over the frosting.
-
15
Allow the cake to sit until the frosting is set, about 15 minutes.
-
16
To serve, place a slice of the cake in the center of each serving plate.
-
17
Place a scoop of Chicory Coffee Ice Cream in the center of each slice of cake.
-
18
In another saucepan, over medium heat, combine the butter and milk.
-
19
Bring to a boil.
-
20
Sift the confectioners' sugar and cocoa powder into a large bowl.
-
21
Add the butter mixture and whisk well.
-
22
Add the vanilla.
-
23
In a large non reactive saucepan over medium heat, combine the instant coffee, milk, heavy cream, sugar, and pepper.
-
24
Whisk until the sugar is dissolved.
-
25
Heat the mixture to the scalding point.
-
26
Remove from the heat.
-
27
Beat the egg yolks in a large mixing bowl.
-
28
Add the cream mixture, about 1/4 cup at a time, to the beaten egg, whisking well between each addition, until it is all used.
-
29
Pour the mixture back into the saucepan and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon.
-
30
Remove from the heat and strain through a fine-mesh sieve into a glass bowl.
-
31
Cover the top of the mixture with plastic wrap (this will keep a skin from forming) and let cool completely.
-
32
Place the mixture in the refrigerator and chill completely.
-
33
Pour the mixture into an ice cream machine and follow the manufacturer's directions for the churning time.
-
34
Recipe adapted from Emeril's TV Dinners, by Emeril Lagasse, published by William Morrow, 1998.
