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 until 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.