Baking -- My Mom's Taxes Cake

There are those who will argue that this should be called Texas Cake and perhaps they're correct. But my mother called it Taxes Cake on her handwritten recipe and that's my name for it too. I think she was in a hurry the day she copied it from a friend, however, I'm glad she mixed up the letters because it's so much more interesting than any reference to Texas.

Every single person I've given the recipe to has said it's the best chocolate cake ever and there's never any left for the next day. The flavor is unique and unexpected.

I'm including the recipe now because it's tax season. I think I'll make it soon to somewhat ameliorate the fact that I have to send a check to the IRS in a short time. A piece of Taxes Cake along with a mug of just-brewed French roast coffee might help me make it through the night on April 14. And it once again will bring back memories of my beloved mother.

2 cups all-purpose flour

2 cups granulated sugar 

1/2 teaspoon salt

2 eggs

1/2 cup sour cream

1 teaspoon baking soda

2 sticks sweet butter

1/4 cup cocoa powder (Hershey's is what I use)

1 cup water

Cocoa-Pecan Icing:

1 stick sweet butter

6 tablespoons milk

1/4 cup cocoa powder

1 package (1 pound) powdered sugar

1 cup chopped pecans

1 teaspoon vanilla extract

Heat the oven to 350 degrees. Have ready a buttered 10 by 15-inch rimmed baking pan (jellyroll pan), or coat it with a nonstick cooking spray. (Some people have made this in a 9 by 13-inch baking pan, but I haven't. If you want to do that, I suggest that you bake it a few minutes longer, testing with a toothpick for doneness.) 

Stir the flour with the granulated sugar, salt, eggs, sour cream and baking soda. The batter will be quite stiff.

Bring the 2 sticks butter, 1/4 cup cocoa and water to a boil in a heavy, medium-sized saucepan over medium-low heat; stir into the flour mixture until well blended. Pour the batter into the prepared pan and bake 20 minutes.

Meanwhile, make the icing. Use the same pan used for heating the cocoa mixture above. Heat the 1 stick butter, milk and 1/4 cup cocoa to a boil over medium-low heat. Stir in the powdered sugar, pecans and vanilla.

Let the icing sit until the cake comes out of the oven. Drop it by small amounts all over the hot cake, the idea being that the heavy frosting doesn't cause any part of the delicate cake to sink. Use a spatula to spread the frosting gently over the cake. Let the cake cool; cut into squares to serve. Makes about 16 servings.