Title: Bailey square chocolate cake
 Categories: Cakes
      Yield: 1 Servings
 
           ----Cake----
      4 c  Flour (do not sift)
      4 c  Sugar
      1 ts Salt
      2 c  Water
    1/2 lb Butter
      1 c  Oil
    1/2 lb Imported baking chocolate
      4    Whole extra large eggs
      1 tb Vanilla
      1 ts Red food coloring
      1 c  Buttermilk
  2 1/2 ts Baking soda
           ----Chocolate Pecan
           -Frosting----
    1/2 lb Butter
    1/2 lb Imported baking chocolate
      2 lb Powdered sugar; sifted
    1/3 c  Plus 3 tbsp. cream or milk
      2 ts Vanilla
      1 ts 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 1/2 x 10 1/2 x 16-inch baking pan. Pour in
  batter and bake in a 350 oven for 40-45 minutes. Do not overbake. (If
  desired, the batter can be baked in 2 9x13-inch pans. Reduce baking
  time slightly.) Pour Chocolate Pecan Frosting over hot cake.
  
  Frosting: 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.
  
  NOTES : 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 in this paper.  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. Recipe