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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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So named because my mother-in-law Harriet King Godfrey said I always made this cake at midnight before a big family party. She was right- It did not require cooling before frosting so it could be made late at night!! Ingredients:
2 cups flour |
2 cups sugar |
1/2 cup butter |
5 tablespoons cocoa (heaping) |
1 cup water |
1/2 cup crisco shortening |
1/2 cup buttermilk (or 1/2 cup. milk teaspoons vinegar) |
2 teaspoons vinegar |
2 eggs, slightly beaten |
1 tablespoon vanilla |
1 teaspoon baking soda |
1/2 cup butter |
5 tablespoons . cocoa |
6 tablespoons milk |
1 tablespoon vanilla |
1 lb powdered sugar, -sifted |
1 cup pecans (chopped) |
Directions:
1. Blend flour and sugar together. Bring butter, cocoa, water and shortening to a boil in a saucepan and pour over the flour and sugar mixture, beating well. Add buttermilk, eggs, vanilla, and soda. Mix well and pour into a greased and floured 9x13 pan. Bake at 350 degrees for 40-45 minutes.
2. Topping: Five minutes before cake is done, melt together the butter, cocoa, milk and vanilla. Pour hot mixture over the powdered sugar and beat. Add pecans. Spread on hot cake out of the oven! Wonderful for picnics and parties, as this is served from the pan.
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