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1. Preheat the oven
Preheat the oven to 175°C (350°F). Grease and butter a 9×13-inch baking pan to prevent the cake from sticking.
2. Mix the dry ingredients
Sift all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt into a large bowl. Sieving allows you to obtain a smooth, lump-free mixture.
3. Add the wet ingredients
Add the buttermilk, vegetable oil, eggs and vanilla extract to the dry ingredients. Beat mixture on medium speed for
Pour the mixture into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack.
6. Prepare the caramel icing
In a medium skillet, melt the unsalted butter over medium heat. Add the unsweetened cocoa powder and buttermilk, bringing the mixture to a boil. Remove from the heat and gradually stir in the icing sugar and vanilla extract until smooth. If necessary, add chopped pecans.
7. Cake frosting
Pour the hot icing onto the cooled cake, spreading it evenly with a spatula. The frosting will harden as it cools, creating a rich, fudgy layer on top of the cake.
Accompanying suggestions
Serve Lone Star Fudge Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake is perfect for sharing meals, family gatherings, or any other occasion where you want to impress with a delicious homemade dessert.
storage
Store leftovers in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. For longer storage, wrap the cake in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before serving.
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about 2 minutes until smooth and well combined.
4. Add boiling water
Add the boiling water. The dough will be thin, but this will create a soft and tender cake.
5. Bake the cake
