Bailey Square Chocolate Cake

Recipe Ingredients

		Cake
4 cups	250g / 8.8oz	Flour - (do not sift)
4 cups	792g / 27oz	Sugar
1 teaspoon	5ml	Salt
2 cups	474ml	Water
1/2 lb	227g / 8oz	Butter
1 cup	237ml	Oil
1/2 lb	227g / 8oz	Imported baking chocolate
4		Extra large eggs
1 tablespoon	15ml	Vanilla
1 teaspoon	5ml	Red food coloring
1 cup	237ml	Buttermilk
2 1/2 teaspoons	12ml	Baking soda
		Chocolate Pecan Frosting
1/2 lb	227g / 8oz	Butter
1/2 lb	227g / 8oz	Imported baking chocolate
2 lbs	908g / 32oz	Powdered sugar - sifted
1/3 cup	78ml	Plus 3 tbsp. Cream or milk
2 teaspoons	10ml	Vanilla
1 teaspoon	5ml	Red food coloring
1 lb	454g / 16oz	Pecans - chopped

Recipe Instructions

In a large mixing bowl, stir together the flour, sugar and salt. In a deep saucepan, place the water, butter, oil and baking chocolate. Bring to a boil, stirring constantly. Add chocolate mixture to dry ingredients and mix well on medium speed of mixer until well blended.

While still hot, add the eggs, vanilla and red food coloring. Mix at medium speed until well blended. Combine the baking soda and the buttermilk, and add to the batter. Mix at medium speed only until blended.

Grease and flour a 2 1/2 x 10 1/2 x 16-inch baking pan. Pour in batter and bake in a 350F oven for 40-45 minutes. Do not over-bake. (If desired, the batter can be baked in 2 9x13-inch pans. Reduce baking time slightly.) Pour Chocolate Pecan Frosting over hot cake.

Frosting: In a deep saucepan, heat all ingredients, stirring constantly until well blended. Pour hot frosting on hot cake. Cake is good served hot or cold.

Source:
American Statesman 2/26/97

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