*Ingredients :
+cake:
°1 cup (250 g) butter
°1 cup (250 ml) of water
°2/3 cup (80 g) unsweetened cocoa powder
°2 cups (280 g) flour
°2 cups (200 grams) of sugar (at least 1½ cups / 150 grams)
°1/2 tsp. teaspoon (teaspoon) salt
°1 c. teaspoon (teaspoon) baking soda (soda)
°2 eggs
°1/2 cup (125 ml) sour cream (sour cream) or plain yogurt
Heat the oven to 350°F (180°C). Grease a 9" x 13" (23 x 32.5 cm) rectangular Pyrex tray and set it aside. In saucepan, blend butter, water, also cocoa powder. Cook over medium heat until butter and chocolate are completely melted. Add flour, sugar, salt, baking soda, eggs and sour cream to the mixture. Good mixing. Pour the dough into the prepared pyrex dish. Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. We take it out of the oven.
icing:
1/2 cup (120 g) butter
6 tablespoons. 1 tablespoon of milk
2/3 cup (60 g) unsweetened cocoa powder
1 pound (454 g) icing sugar (about 4 and a half cups)
1 c. 1 teaspoon (teaspoon) vanilla extract
1/2 cup (55 g) chopped pecans (for garnish)
In a small saucepan, mix the butter, milk and chocolate. Melt on medium heat. Add sugar, vanilla and walnuts, and stir until combined. Pour it over the hot cake and distribute it evenly. Allow to cool and cut into squares.
Enjoy !
