Chocolate Walnut Cake With Cocoa Glaze

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line bottom of 13"x9"x2" baking pan with wax paper.
  • In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
  • In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
  • Add egg and sour cream; beat on medium speed of mixer until well blended.
  • Stir in nuts.
  • Pour batter into baking pan.
  • Bake until cake tester inserted in center comes out clean (20-22 minutes).
  • Cool 10 minutes.
  • Remove from pan to wire rack; carefully removing wax paper.
  • Cool completely.
  • Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
  • Place on cooling rack.
  • In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
  • Cool slightly.
  • Gradually add powdered sugar, mixing until smooth; stir in vanilla.
  • Spoon glaze over top of each piece of cake, allowing it to run down the sides.
  • Let glaze to set; then decorate with icing, if desired.
  • Place in foil cups, if desired.
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