Bailey Square Chocolate Cake
4 cups flour
4 cups sugar
1 tsp. salt
2 cups water
1 cup butter or margarine
1 cup oil
8 - 1 oz. squares unsweetend chocolate
preferably imported, chopped
4 eggs
1 Tbsp. vanilla
2-1/2 tsp. baking soda
1 cup buttermilk
Chocolate Pecan Frosting:
1/3 cup butter or margarine
4 - 1 oz. squares unsweetened chocolate
1/2 cup milk
1 lb. powdered sugar
2 cups (8 oz.) chopped pecans
1 tsp. vanilla
Preheat oven to 350 degrees (F). Grease and flour 2 - 13x9" pans.
In a large mixing bowl combine flour, sugar and salt. In a heavy saucepan
combine water, butter, oil and chocolate. Bring to a boil, stirring
constantly. Add to dry ingredients and beat at medium speed until well
blended. While still hot, beat in eggs and vanilla. Stir baking soda into
buttermilk and add to mixer bowl at medium speed, beating just until
combined. Pour into prepared pans and bake 35 to 40 minutes. Pour
Chocolate Pecan Frosting over hot cake.
Chocolate Pecan Frosting:
In a large saucepan combine butter, chocolate and milk. Heat over low
heat, stirring, until butter and chocolate are melted. Remove from heat.
Stir in sugar and vanilla, then nuts.
Austin American-Statesman
Ladies' Home Journal
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