Texas Pages Raining
Ingredients 2 cups cleaned
1 cup oil
2 eggs
1/2 cup buttermilk
chocolate cream:
1/4 cup butter
4 tablespoons buttermilk
3 tablespoons unsweetened cocoa
2 1/2 cups powdered sugar
pumpkin ingredient:
1/2 cup chopped walnuts
1 cup dark chocolate, halved
1 cup dripping caramel sauce
how to make TEXAS SHAKE PAPER
1. Preheat the oven to 350 degrees. Preheat to 3 degrees, use parchment paper. Mix baking powder and powdered sugar in a large bowl. Put aside.
2. Mix 1 cup of butter, 1 cup of coffee and 1/3 cup of cocoa in a saucepan. Bring to a boil, stirring constantly. Pour the prepared dry ingredients into it. Mix wet and dry ingredients at medium speed with a hand mixer until well combined. Add the eggs and 1/2 of the buttermilk. Mix on medium speed until well combined, about a minute.
3. Pour the mixture into the pan and cook for 25-30 minutes. When the cake is finished baking, a toothpick or toothpick inserted into the center of the cake should come out clean.
4. Prepare the glaze. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons cocoa powder. Boil over medium heat, stirring constantly.
5. Remove from heat and, using a whisk, gently stir in the powdered sugar, 1/2 cup at a time.
6. Spread or pour the hot cream over the cake. While the bread is still warm, sprinkle chopped pecans and chocolate on top. Drizzle with caramel sauce.
