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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Texas Mud Cake Recipe

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This recipe for Texas Mud Cake is from The Girls Can Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
1 tsp. baking soda
½ tsp. salt
1 stick butter
1 cup water
½ cup oil
4 heaping T. unsweetened Hershey's cocoa
2 eggs
½ c. buttermilk (or make your own by adding 1 tsp. lemon juice to regular milk and let stand 5 minutes)
1 T. vanilla
Icing:
1 stick butter
5 T. water
4 heaping T. unsweetened Hershey's cocoa
1 lb. box powdered sugar
Pecans - chopped or whole (optional)
Directions:
Directions:
In a large mixing bowl combine flour, sugar, baking soda and salt. Set aside.

In a saucepan combine the butter, water, oil and cocoa. Bring to a slow boil - mixing well - and then slowly blend into dry ingredients until smooth.

Stir in the milk and vanilla - quickly add and blend in the eggs. Pour into a greased jellyroll pan and bake for 15-18 minutes at 350º.

While cake is baking - combine the butter, water and cocoa in a saucepan and stir over low heat until 'just melted'. Stir in the powdered sugar and set aside.

When the cake is done, remove from oven and immediately pour the hot icing over the cake. Decorate with the pecans. Let cool. Wrap in plastic wrap and freeze for weeks, days or definitely a couple of hours.
Number Of Servings:
Number Of Servings:
24 squares at least
Personal Notes:
Personal Notes:
If your icing is not thin enough to pour easily, add an extra tablespoon of water. It should be fairly thick and then will spread easily as it melts into the hot cake.

And also, everyone says my cake 'always tastes better' than theirs - the key is in the freezing. When thawed it is much more moist and dense.

 

 

 

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