This has been a family favorite for a couple of generations now. The earliest copy is from Bonita’s grandmother. When Stephanie was in high school and on the swim team, it was made pretty regularly. One of the team members seemed to know just when to show up even if we didn’t advertise that we were making it. If you run into this, Hi Vanessa!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
In a sauce pan, nelt
- 1 Stick Margarine 8 Tbs
- 1/2 Cup Shortening
- 1 Cup Water Boiling
- 4 Tbs Cocoa heaping
Mix together and add
- 1/2 Cup Buttermilk
- 1 tsp Vanilla extract
- 1 tsp Baking Soda
- 2 large eggs Beaten
Ingredients
In a sauce pan, nelt
Mix together and add
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Instructions
- Preheat oven to 400 degrees.
Cake
- In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
- In a medium saucepan, melt the butter, Shortening and then add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water into the pan. Allow it to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased 15 1/2 x 10 1/2 jelly roll pan (or rimmed baking sheet) and bake at 400 degrees for 20 minutes.
Icing
- While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
- Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
Recipe Notes
Since we have nut fans and not-so not fans we would sprinkle walnuts or pecans over half the cake to keep the peace.
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