Recipe - Bailey Square Chocolate Cake

Cake
4 cup Flour (do not sift)
4 cup Sugar
1 teaspoon Salt
2 cup Water
One half pound Butter
1 cup Oil
One half pound Imported baking chocolate
4 Whole extra large eggs
1 tablespoon Vanilla
1 teaspoon Red food coloring
1 cup Buttermilk
2 One half teaspoon Baking soda
Chocolate Pecan
Frosting
One half pound Butter
One half pound Imported baking chocolate
2 pound Powdered sugar; sifted
1/3 cup Plus 3 tbsp. cream or milk
2 teaspoon Vanilla
1 teaspoon Red food coloring
1 pound Pecans; chopped

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 One half x 10 One half x 16inch baking pan. Pour in batter and
bake in a 350 oven for 4045 minutes. Do not overbake. (If desired, the
batter can be baked in 2 9x13inch 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.

NOTES : To reduce cost or richness, substitute 8 tablespoons cocoa for the
One half pound chocolate in both the cake and frosting. This is one of the most
popular cakes ever printed in this paper. The recipe is basically a
doubled Texas sheet cake. The original recipe, printed in 1983, called for
Moreau chocolate, which is no longer available in Austin or the United
States. Callebaut, a Belgian chocolate is a good substitute.
Recipe by: American Statesman 2/26/97

Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 7,
1997