1/2 c Buttermilk
2 c All-purpose flour
2 Eggs
2 c Sugar
Ingredients-
1 c Margarine
1/2 c Margarine
4 tb Cocoa
5 tb Evaporated milk
1 c Cold water
1 c Pecans; chopped
1 ts Baking soda
4 tb Cocoa
1 ts Vanilla extrac
1 ts Vanilla extract
1 ts Ground cinnamon
1 lb Powdered sugar
1/4 ts Salt
Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a
saucepan, bring the margarine, cocoa and water to a boil; remove from heat.
In a large bowl, mix all remaining cake ingredients. Add the flour mixture
and cocoa mixture, stirring well. Bake in a greased and floured 9×13″ pan
for 20 to 30 min. Check for doneness with a clean toothpick. Ten minutes
into the baking of the cake, prepare the frosting. Place the margarine,
cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and
add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS
IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can’t
possible hold out!. This cake is so good, you’d eat it with one foot in the
fire if you had to.
Yields
10 servings