So anyway, this is my favorite chocolate cake. I usually make it every New Year's Eve. I don't know how that tradition got started, but it did. I usually don't make it other than that because I'd just eat it all. I didn't make it this past New Year's Eve and I had a hankering for it, so here ya go...
Chocolate Cake with Chocolate-Pecan Frosting
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp salt
Mix the above together in a large bowl and set aside.
2 sticks of butter or margarine
1 cup water
1/3 cup unsweetened cocoa powder
Place the above in a medium saucepan and heat until melted. Mix well and set aside off the heat.
3/4 cup sour cream
2 large eggs, beaten
1 tsp vanilla
Add the above and the heated butter mixture to the first mixture and beat until well combined.
Place into a greased & floured 13 x 9-inch pan. Bake at 350 degrees for 30-35 minutes. Test for doneness with a toothpick. Remove from oven and let cool slightly before frosting. FROST WHILE STILL WARM.
1 stick butter
1/3 cup + 1 Tbsp milk
1/4 cup unsweetened cocoa powder
1 tsp vanilla
1 lb of powdered sugar
1 cup of finely chopped pecans
Heat the first three ingredients above in a saucepan until melted; combine well. Add 1 tsp vanilla and 1 pound of powdered sugar. Beat well with an electric mixer until smooth. Stir in pecans. Immediately pour over warm cake and spread evenly. Allow cake to cool completely before serving.
Somebody asked how big the cranberry purse turned out to be. The measurements are 11 inches x 14 inches. I did not use a double strand of yarn for this one. It's only slightly smaller than the cream colored one.
There's nothing much to show you on the crochet front. I only made the first three rows of the shawl yesterday, and then I switched back to making more flower squares.
Back to the grindstone. Bye.