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Bailey Square Chocolate Cake





4 cups flour, unsifted
4 cups sugar
1 tsp. salt
2 cups water
1/2 lb. butter
1 cup oil
1/2 lb. imported baking chocolate
4 whole extra lg. eggs
1 tbsp. vanilla
1 tsp. red food coloring
1 cup buttermilk
2-1/2 tsp. baking soda

Chocolate Pecan Frosting

1/2 lb. butter
1/2 lb. imported baking chocolate
2 lbs. powdered sugar, sifted
1/3 cup cream or
3 tbsp. cream or
2 tsp. vanilla
1 tsp. red food coloring
1 lb. pecans, chopped


In a large mixing bowl, stir together the flour, sugar and salt. In a deep saucepan, place the water, butter, oil and baking chocolate. Bring to a boil, stirring constantly. Add chocolate mixture to dry ingredients and mix well on medium speed of mixer until well blended. While still hot, add the eggs, vanilla and red food coloring. Mix at medium speed until well blended. Combine the baking soda and the buttermilk, and add to the batter. Mix at medium speed only until blended. Grease and flour a 2-1/2x10-1/2x16-inch baking pan. Pour in batter and bake in a 350°F oven for 40-45 minutes. Do not over bake. (If desired, the batter can be baked in 2 9x13-inch pans. Reduce baking time slightly.) Pour Chocolate Pecan Frosting over hot cake.

In a deep saucepan, heat all ingredients, stirring constantly until well blended. Pour hot frosting on hot cake. Cake is good served hot or cold.

Author's Comments

To reduce cost or richness, substitute 8 tablespoons cocoa for the 1/2 pound chocolate in both the cake and frosting.

This is one of the most popular cakes ever printed. The recipe is basically a doubled Texas sheet cake. The original recipe, printed in 1983, called for Moreau chocolate, which is no longer available in Austin or the United States. Callebaut, a Belgian chocolate is a good substitute.

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1 Recipe Reviews


bhavna reviewed Bailey Square Chocolate Cake on May 15, 2002