Description
I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.
Ingredients
- 2 cups white sugar
- 2 cups all-purpose flour
- ½ cup butter
- ½ cup vegetable oil
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
- Sift 2 cups white sugar and 2 cups flour together; set aside.
- In a sauce pan; combine 1/2 cup butter or margarine
- oil
- water
- and 1/4 cup cocoa. Bring mixture to a boil
- remove from heat and add to dry ingredients.
- Dissolve baking soda in buttermilk; add with eggs
- salt
- cinnamon and 1 teaspoon vanilla to cocoa
- flour mixture and stir well.
- Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
- To Make Frosting: Five minutes before cake is done combine 1/2 cup butter
- 1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
- Remove from heat and stir in confectioners’ sugar
- 1 teaspoon vanilla
- and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
Servings: 24