| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco2 | 10 | servings | |
INGREDIENTS
| 1/2 | c | Buttermilk |
| 2 | c | All-purpose flour |
| 2 | Eggs | |
| 2 | c | Sugar |
| Ingredients- | ||
| 1 | c | Margarine |
| 1/2 | c | Margarine |
| 4 | tb | Cocoa |
| 5 | tb | Evaporated milk |
| 1 | c | Cold water |
| 1 | c | Pecans; chopped |
| 1 | ts | Baking soda |
| 4 | tb | Cocoa |
| 1 | ts | Vanilla extrac |
| 1 | ts | Vanilla extract |
| 1 | ts | Ground cinnamon |
| 1 | lb | Powdered sugar |
| 1/4 | ts | Salt |
INSTRUCTIONS
Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat. In a large bowl, mix all remaining cake ingredients. Add the flour mixture and cocoa mixture, stirring well. Bake in a greased and floured 9x13" pan for 20 to 30 min. Check for doneness with a clean toothpick. Ten minutes into the baking of the cake, prepare the frosting. Place the margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can't possible hold out!. This cake is so good, you'd eat it with one foot in the fire if you had to. Recipe by: Cynthia K. Davenport <[email protected]> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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