I’m not sure why….but I have had this recipe on my mind for over a month now! I hardly ever make it…but growing up I remember my Mom making it a LOT…to rave reviews.
When I was mixing it up the other night…my kids were asking me what it was…that’s how often I have made it! Hardly ever. But for some reason, I couldn’t get it out of my head…I just had to have some! Which meant I had to MAKE it…because I have never seen a Nacogdoches Cake in a bakery before (at least not around here.)
As a matter of fact, I’ve never heard of anyone else, besides my Mom, ever making it. I also had no clue as to why it was called Nacogdoches Cake until I did a little internet sleuthing. I thought it was some exotic German delicacy, or something like that….turns out it’s just another name for Texas Sheet Cake. Named after NACOGDOCHES, Texas to be exact. And here I thought I’d never had Texas Sheet Cake before. :-)
So how does Nacogdoches Chocolate Cake differ from REGULAR chocolate cake? The main difference is you cook the icing and ice the cake while it is still hot. This makes for a fudge-like cake that is VERY soft and tender, and melts-in-your-mouth! I don’t think it’s a common practice, but my Mom always put chopped walnuts in her icing. I like walnuts…but they don’t like me! Give me sores in my mouth. So in keeping with the “nuts” tradition, I chopped up some of my Roasted Almonds and used those instead. mmm…mmm…mmm.
Mom’s Nacogdoshes Chocolate Cake
2 cubes butter (sticks)
1/2 c shortening (I was out of shortening so I substituted coconut oil and it worked fine.)
4 T cocoa
1 c water
1 t vanilla
1 t baking soda
1/2 c buttermilk
2 c flour
2 c sugar
1/2 c butter
4 T cocoa
6 T milk
1 box powdered sugar
1 t vanilla
Mix together flour, sugar and baking soda in large bowl. Set aside.
|This is the actual recipe from my recipe book.
Yep, I actually typed it up using a TYPEWRITER!
Whisk 2 eggs in small bowl and set aside.
Melt and bring to a boil all other cake ingredients. (butter, shortening, cocoa, water, vanilla, baking soda, and buttermilk*). *see below for buttermilk substitute
Pour dry ingredients in the bowl over the melted ingredients and stir together, then add the 2 eggs and stir til combined.
Pour into greased and floured sheet cake pan. Bake at 400º for 12-20 minutes (depending on the depth of your cake pan).
While cake is baking, bring butter, cocoa and milk to a boil. Turn heat down to low. Add powdered sugar and vanilla, beat til very very smooth.
Pour onto hot cake, spread quickly and gently, let cool.
Ever since learning this trick I almost ALWAYS use it when a recipe calls for buttermilk.
Add 1 Tablespoon white vinegar or lemon juice to just UNDER one cup milk. Let stand for five minutes. Then, use as much as your recipe calls for.
The delicious dessert with the funny name is today’s…..