This is a recipe from one of my favorite restaurants in San Antonio, Cappy’s. It was printed in the San Antonio newspaper and I cut it out before I ever went to eat there. So glad I saved the recipe because the cake is as good as you can imagine.
Cappy's Warm Chocolate Cake
Ingredients
- 2 1/2 cups sugar
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter
- 1 cup water
- 3/4 cup plus 1 Tbsp buttermilk
- 2 eggs beaten
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 1/4 vanilla extract
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- 6 T butter
- 3 T unsweetened cocoa powder
- 1/4 cup whole milk
- 3/4 tsp vanilla
- 2 cups powdered sugar
- 1 cup toasted chopped pecans
Instructions
- Heat oven to 350°.
- Grease a 9" x 13" baking pan.
- In a large bowl, thoroughly mix sugar, flour, cocoa powder and salt.
- Melt butter in a saucepan and stir into sugar/flour mixture.
- Place cup of water in saucepan and heat, stirring constantly, until water comes to a boil (185°). Add to ingredients in mixing bowl, stirring until well blended. Stir in buttermilk, mixing well.
- When mixture has cooled slightly (to avoid cooking eggs), stir in beaten eggs, mixing well. Add baking soda, cinnamon and vanilla, mixing well.
- Pour into greased baking pan. Bake for about 45 minutes or until a toothpick inserted into middle of cake come out clean. Prepare icing.
- Place butter, cocoa powder and whole milk in a saucepan over low heat to melt butter. Stir thoroughly.
- Remove from heat and add vanilla and powdered sugar, stirring until smooth. Spread icing on top of cake while it is still warm.
- Springkle pecans evenly over top.
- Serve warm, accompanied bya scoop of vanilla ice cream.
Notes
Note: A 9" x 13" pan will make a cake approximately 1 1/2" thick. This is a ratio of 2/3 cake to 1/3 icing. if you prefer a thicker cake, use a slightly smaller pan and bake a few minutes longer.