Victoria Osteen

Victoria with Brennan's Chef Danny Trace

Getting to know Victoria – her faith, family and in the kitchen. Chef Trace and Victoria prepare a salad, wild snapper, steak filets, bread pudding souffle and bananas Foster.

Recipe

• 1 Stick of Butter
• ½ Cup of Shortening or Oil
• 4 Tablespoons of Cocoa
• 1 Cup Water
• 2 Cups Sugar
• 2 Cups Flour
• ½ Cup Buttermilk
• 2 Eggs
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 1 tsp Vanilla

In a sauce pan, combine butter, shortening, water and cocoa. Place on low to medium heat and bring to a boil.

In a bowl, combine the sugar and flour. Then add the heated chocolate mixture. Blend well. Add the eggs, buttermilk, b. soda, cinnamon and vanilla. Mix well.

Pour batter into a greased 9 x 13 inch pan. Bake at 400 degrees for 30 minutes. Top with icing while cake is still hot.

• 1 Stick of Butter
• ¾ Cup Powdered Sugar
• 4 Tablespoons of Cocoa
• 1 tsp Vanilla
• 6 Tablespoons Evaporated Milk

In a sauce pan, melt butter and stir in cocoa. Then, add evaporated milk, stir and immediately remove from heat. Add vanilla, and gradually mix in powdered sugar until it thickens. Ice the cake while it’s hot.