Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

• 1/2 cups sugar
• 3 Tbsp. unsweetened cocoa powder
• Dash salt
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 Tbsp. vanilla
• 1 cup chopped walnuts
• 1 cup unsweetened chocolate pieces
• 1 1/2 cup sugar
• 2 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1/3 tsp. salt
• 1 1/2 cups water or strong brewed coffee, cooled
• 1/2 cup canola oil
• 4 1/2 tsp. vinegar
• 1 1/2 tsp. vanilla

Directions

1. Preheat oven to 350 degrees. Grease and flour a 13 × 9-inch baking pan. For the chocolate sauce, in a heavy saucepan combine sugar, cocoa powder, and salt. Stir in heavy cream and milk. Bring to a gentle boil, stirring constantly, reduce heat. Cook and stir 2 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover surface with plastic wrap. Cool to room temperature.

2. For the picnic-topping, in a bowl combine walnuts, chocolate pieces, and sugar.

3. In a large bowl stir together flour, sugar, cocoa powder, baking soda, and salt. Stir in the water, oil, vinegar, and vanilla. Beat batter with a fork until smooth. Pour into prepared pan. Sprinkle with picnic topping.

4. Bake 30 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake slightly in pan on a wire rack. Serve warm with a scoop of vanilla ice cream and drizzle with chocolate sauce.

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