In the heart of West Texas, amidst the picturesque landscapes and friendly communities, I find myself whisking up a delicious escape - my mouthwatering Chocolate Cake with Chocolate Icing and Pecan topping. As I mix the finest ingredients, I'm reminded of the similarities between my beloved recipe and the heartfelt connections I create as a top-rated real estate agent in Lubbock and West Texas, a title earned through FastExpert.com.
Chocolate Cake with Chocolate Icing and Pecan Topping
Ingredients for the Cake:
2 cups All-purpose Flour (King Arthur recommended)
1 3/4 cups Granulated Sugar
3/4 cup Unsweetened Cocoa Powder (Hershey's Special Dark Cocoa for an extra rich flavor)
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
2 large Eggs, at room temperature (organic, farm-fresh eggs for ultimate freshness)
1 cup Whole Milk, at room temperature
1/2 cup Vegetable Oil (Canola oil for a light texture)
2 tsp Pure Vanilla Extract
1 cup Boiling Water
Ingredients for the Chocolate Icing:
1 cup Unsalted Butter, softened (Challenge Butter for a creamy consistency)
1 1/2 cups Unsweetened Cocoa Powder
5 cups Powdered Sugar
1/2 cup Whole Milk
2 tsp Pure Vanilla Extract
Fresh Pecan Halves, for garnish (lightly toasted for an enhanced nutty flavor)
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, whole milk, vegetable oil, and pure vanilla extract to the dry ingredients. Mix until smooth and well incorporated.
Stir in the boiling water gradually until the batter becomes thin and smooth.
Divide the cake batter equally among the prepared cake pans.
Bake the cakes for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Instructions for the Chocolate Icing:
In a large bowl, beat the softened unsalted butter until creamy and smooth.
Add the unsweetened cocoa powder, powdered sugar, whole milk, and pure vanilla extract to the bowl with the butter.
Beat the mixture until fluffy and well combined, forming a creamy and decadent chocolate icing.
Place one cooled cake layer on a serving plate.
Spread a generous amount of the chocolate icing on top of the first layer.
Place the second cake layer on top of the icing and repeat, adding another layer of icing.
Finally, place the last cake layer on top.
Cover the entire cake with the remaining chocolate icing, creating a smooth and elegant finish.
Garnish the cake with fresh pecan halves on the edges and top, creating a beautiful and delectable pattern.
For an added touch, lightly toast the pecan halves before placing them on the cake, enhancing the nutty flavor.
Serve and Enjoy!
This Chocolate Cake with Chocolate Icing and Pecan topping is a true masterpiece, standing tall at three inches, just like the warmth and care I pour into every transaction. Delight your loved ones with this scrumptious creation, and as you savor every mouthful, remember that you can also explore the delightful experience of West Texas living with Lainie's three real estate websites: www.lainieeilenberger.com, www.onefordroad-lubbock.com, and www.keyandslaterealestategroup.com. These websites offer a range of resources and listings, tailored to suit your individual preferences and desires, just like this irresistible Chocolate Cake. Enjoy!
Note - Lainie provides real estate services to all the following areas: Abernathy, Brownfield, Buffalo Springs, Crosbyton, Denver City, Farwell, Floydada, Hale Center, Lamesa, Levelland, Littlefield, Lubbock, Muleshoe, New Deal, New Home, Olton, Plains, Plainview, Post, Ralls, Ransom Canyon, Seagraves, Seminole, Silverton, Slaton, Snyder, Spur, Sudan, Sundown, Tahoka, Tulia, and Wolfforth.