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.