| 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 <cdavenpo@PigsEye.Kennesaw.EDU>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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