CHOCOLATE CHEET CAKE

This easy-to-make crowd-pleaser is stunning with Coeur d'Alene Cellars Opulence.

For cake:
2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

For icing:
6 tablespoons butter
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/2 cup pecan bits
2 teaspoons vanilla extract

To prepare cake, coat a 15 by 10-inch jelly roll pan with cooking spray.

Combine 2 cups flour and next 4 ingredients in a large bowl and stir well with a whisk.  Combine water, 1/2 cup butter, and 1/4 cup cocoa in small saucepan.  Bring to a boil, stirring frequently.  Remove from heat and pour into flour mixture.  Beat at medium speed until well blended.  Add buttermilk, 1 teaspoon vanilla and eggs and beat well.  Pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden pick comes out clean.

To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a mediium saucepan and bring to a boil, stirring constantly.  Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla.  Spread over hot cake.  Cool completely on wire rack. Serves 20.

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© 2020 by Coeur d'Alene Cellars.