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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 cup(s) all-purpose flour |
1 teaspoon(s) baking soda |
2 stick(s) butter |
1/2 cup(s) buttermilk |
8 tablespoon(s) cocoa |
1 box(es) confectioners' sugar |
2 eggs |
1 stick(s) margarine |
1/3 cup(s) milk |
1 cup(s) pecans |
1 cup(s) pecans |
1 pinch(s) salt |
2 cup(s) sugar |
2 teaspoon(s) vanilla |
1 cup(s) water |
Directions:
1. Preheat oven to 375 degrees. Sift 2 cups of flour and 2 cups sugar together. Place in heavy pan over heat, one stick butter, one stick margarine, 4 tbs cocoa and 1 cup water. Cook to boiling point. Pour over dry ingredients. Mix well. Add 2 eggs, 1/2 cup buttermilk, 1 tsp vanilla, 1 tsp soda, and a pinch of salt. Be careful to blend the hot flour and butter mixture into the egg mixture gradually so as not to cook the eggs. Pour onto cookie sheet and bake at 375 degrees for 30 - 35 minutes.
2. Icing:
3. Place in suacepan 1 stick butter or margarine, 4 tablespoons cocoa, 1/3 cup milk, 1 tsp vanilla. Let come to a rolling boil. Pour over 1 box of confectioners' sugar and stir thoroughly. Add 1 cup chopped pecans. Spread on cake as soon as the cake is out of the over.
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