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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours. Ingredients:
2 cups sugar |
1/2 cup cocoa |
2 cups flour |
1 teaspoon baking soda |
1/2 cup buttermilk |
2 eggs |
1/2 cup vegetable oil |
1 tablespoon vanilla |
1 cup boiling water |
2/3 cup evaporated milk |
1/4 cup margarine, melted |
3/4 cup chopped pecans |
1 cup angel flake coconut |
1 1/2 cups brown sugar, packed |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 325 degrees.
2. Mix sugar, cocoa, flour and baking soda until well blended.
3. Add 2 eggs, milk, oil and vanilla, mix well.
4. Slowly add the boiling water while mixing with mixer at low speed.
5. Mixture will be very thin.
6. Pour into a greased and floured 9 x 13 inch pan.
7. Bake for 30 to 35 minutes.
8. While cake is baking mix ingredients for frosting.
9. As soon as cake is done, remove from oven and spread frosting evenly over cake.
10. Place under broiler for 1 to 2 minutes or until mixture begins to brown.
11. Let cool before cutting.
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