 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
This recipe came from the Calvary Baptist Church Cookbook. I love it's richness and one of the few I found that doesn't use sour cream. (if that's the one ingredient you lack) Ingredients:
1 cup butter |
1 cup water |
4 tablespoons cocoa |
2 cups flour |
2 cups sugar |
1/2 cup buttermilk |
2 eggs, beaten |
1/2 teaspoon cinnamon |
1 teaspoon baking soda |
1 teaspoon vanilla |
4 tablespoons cocoa |
1/2 cup butter |
1 teaspoon vanilla |
6 tablespoons buttermilk |
1 lb powdered sugar |
1/2-1 cup pecans, 1/2 to 1 cup (optional) |
Directions:
1. Preheat oven to 350. Grease & flour sheet cake pan. Mix butter, water, cocoa, and bring to a boil.
2. Mix sugar, flour, soda. Pour boiled mixture over sugar mixture and mix well. Combine eggs, buttermilk, cinnamon and vanilla and mix well. Combine with other mixture and pour into prepared sheet cake pan. Bake 20-25 minutes.
3. For frosting, mix 4 Tbs cocoa, 1/2 cup butter 1 tsp vanilla, 6 Tbs buttermilk and bring to a boil. Pour over powdered sugar, mix well and pour over warm cake. Sprinkle with pecans , if desired.
|
|