Recipe courtesy of Ree Drummond
Chocolate Cake With 7-Minute Frosting
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- Level: Intermediate
- Total: 1 hr 50 min (includes cooling time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 482
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 57 g
- Protein
- 5 g
- Cholesterol
- 72 mg
- Sodium
- 344 mg
Ree was given this chocolate cake recipe by her mother-in-law Nan, and she has used it many, many times over the years. It’s a very versatile recipe that you can make in a sheet pan, a 9-by- 3-inch casserole or as cupcakes. And the 7-minute frosting really does take 7 minutes to whip!
- Level: Intermediate
- Total: 1 hr 50 min (includes cooling time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 482
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 57 g
- Protein
- 5 g
- Cholesterol
- 72 mg
- Sodium
- 344 mg
Ingredients
Cake:
Frosting:
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Directions
- For the cake: Preheat the oven to 350 degrees F and grease and flour a 9-by-13-inch baking dish.
- In a mixing bowl, combine the flour, sugar and salt, then set aside.
- Melt the butter in a saucepan, then add the cocoa and stir to form a paste. Add the boiling water and boil the mixture for 30 seconds, then remove from the heat.
- Pour the hot butter and cocoa mixture into the flour, stirring it to cool slightly as it combines.
- Add the buttermilk, baking soda, vanilla and eggs to a pitcher and stir. Add the buttermilk mixture to the flour mixture and combine. Pour into the prepared baking dish.
- Bake until a toothpick inserted in the center comes out clean, 24 to 26 minutes. Let cool completely.
- For the frosting: Add the sugar, cream of tartar, egg whites, salt and 3 tablespoons water to a heavy-bottomed stainless steel pot. Place the pot over medium-low heat. With an electric mixer, beat the mixture constantly until the sugar dissolves, 5 minutes or so. Add the vanilla bean paste and continue mixing until it is incorporated and the mixture is thick and glossy, about 2 minutes.
- Spoon the frosting over the cake and spread almost to the edge, leaving the sides unfrosted.
- Shave over some of the bittersweet chocolate bar, then slice and enjoy.
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