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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way. Ingredients:
2 cups flour |
2 cups sugar |
5 tablespoons cocoa |
1 teaspoon cinnamon |
1/2 cup butter or 1/2 cup margarine |
1/2 cup butter flavor crisco (shortening) |
1 cup water (or 1 cup strong, brewed coffee) |
2 eggs, slightly beaten |
1/2 cup buttermilk |
1 teaspoon baking soda |
1 teaspoon vanilla |
1/2 cup butter or 1/2 cup margarine |
4 tablespoons cocoa |
6 tablespoons milk |
1 (1 lb) box powdered sugar |
1 teaspoon vanilla |
1 cup pecans, chopped (optional) |
Directions:
1. Cake: Stir first four ingredients together.
2. Put butter, Crisco and water in saucepan and bring to a rapid boil.
3. Pour over flour mixture.
4. Add eggs and buttermilk that have been mixed with baking soda.
5. Add vanilla and beat until well mixed.
6. Bake in a greased cake pan (10 X 15 or 9 X 13).
7. Bake at 350 for approximately 25 minutes.
8. While cake is still hot, frost it.
9. Frosting: Bring butter, cocoa and milk to a boil.
10. Add to powdered sugar.
11. Mix well.
12. Add vanilla and pecans.
13. Mix well.
14. Spread on hot cake.
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