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60 minutes
Prep: 20 minutes
Cook: 40 minutes
1709 calories per serving view nutrition facts
1 cake
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| 1 3/4 | cups | flour, all-purpose | bleached, sifted |
| 2 | cups | sugar | |
| 3/4 | cup | cocoa powder | |
| 2 | teaspoons | baking soda | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | salt | |
| 2 | large | eggs | |
| 1/2 | cup | vegetable oil | vegetable |
| 1 | cup | coffee | black, strong |
| 1 | cup | buttermilk | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | butter | |
| 3 | ounces | chocolate (semi-sweet) | semi-sweet, 3 squa |
| 1 | each | egg | |
| 2 | cups | sugar | icing |
| 1 | tablespoon | vanilla extract | |
| 1 | tablespoon | lemon juice | |
| 1 | cup | walnuts | chopped |
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl.
Add eggs, oil, coffee, buttermilk and vanilla.
Beat with an electric mixer set at medium speed for 3 minutes.
Pour batter into greased 13 x 9 x 2-inch baking pan.
Bake in preheated 350 degree oven for 40 minutes or until the cake tests done.
Cool in pan on rack. Frost with Hundred Dollar Frosting.
Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet chocolate in a double boiler top.
Place over hot water, stirring until melted.
Remove and cool well.
Add egg and stir vigorously.
Stir in confectioners' sugar, vanilla and lemon juice.
Beat until smooth.
Stir in walnuts and frost cake with icing.
| % Daily Value* | |
| Total Fat 69.0g | 106% |
| Saturated Fat 18.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 1068mg | 45% |
| Total Carbohydrate 268.0g | 89% |
| Dietary Fiber 10.0g | 40% |
| Sugars 213.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 11% | Vitamin C | 5% | |
| Calcium | 17% | Iron | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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