2 c Sugar 1/2 c Buttermilk
2 c Flour 1/2 c Vegetable oil
1 t Baking soda 1/4 c Cocoa
1 t Ground cinnamon 2 Eggs, beaten
1 c Water 1 t Vanilla extract
1/2 c Butter, melted -Chocolate Icing (below)
Preheat oven to 400 degrees. Sift sugar, flour, soda, and cinnamon
into a large bowl. Whisk together remaining ingredients until
smooth; add to dry ingredients and stir well. Pour into a greased
and floured 13x9x2″ baking pan. Bake for 20 minutes. Spread
chocolate icing over HOT cake; serve warm or at room temperature.
CHOCOLATE ICING:
1/4 cup plus 2 Tbsp. milk
1/4 cup cocoa
1/2 cup butter
3 1/2 cups sifted powdered sugar
1 tsp. vanilla extract
1 cup chopped pecans
Mix milk and cocoa until smooth in a large saucepan. Add butter and
bring to a simmer over medium heat, stirring frequently until butter
melts. Remove from heat, and stir in sugar and vanilla until smooth.
Stir in pecans; spread over HOT cake.
Serves: 12 to 16
Yields
1 servings