Description
I make this cake frequently; it’s a standard recipe that makes the rounds at church regularly–at home in Texas. Now, I’m in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.
Ingredients
- ½ cup butter
- ½ cup shortening
- 2 (1 ounce) squares unsweetened chocolate
- 1 cup water
- 2 cups unbleached all-purpose flour
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- ½ cup butter
- 2 (1 ounce) squares unsweetened chocolate, melted
- 6 tablespoons milk
- 1 pound confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch cake pan.
- In a small saucepan
- combine 1/2 cup butter
- 1/2 cup shortening
- 2 ounces chocolate
- and water. Heat until chocolate is melted; set aside.
- In a large bowl
- combine flour
- sugar
- cinnamon
- and baking soda. Make a well in the center
- and pour in buttermilk
- eggs
- and vanilla. Add melted butter/chocolate mixture
- and beat until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes
- or until cake tests done. Five minutes before cake is done
- make frosting.
- To make frosting: In a saucepan
- combine 1/2 cup butter
- 2 ounces chocolate
- and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners’ sugar
- 1 teaspoon vanilla
- and nuts. Frost cake while still warm. Allow to cool totally before cutting.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 18