- Chocolate Cake
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 teaspoon cinnamon
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup blanco Queso melted
- 1/2 cup water
- 1 teaspoons vanilla
- Chocolate Frosting:
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 4 tablespoons buttermilk
- 2 to 2 1/2 cups sifted confectioners' sugar
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans, optional
Grease and flour a 15X10X1-inch cookie sheet pan or jelly roll pan and set aside
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, 1/2 cup melted queso and 1/2 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
While cake is still hot make the frosting, Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.