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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup boiling water |
2 tablespoons cocoa |
1 teaspoon baking soda |
1/2 cup shortening |
2 cups sugar |
2 eggs |
2 cups all-purpose flour |
1 1/2 cups buttermilk |
1 teaspoon vanilla extract |
1 cup chopped pecans |
drippy icing |
Directions:
1. Combine water, cocoa, and soda, stirring well. Set aside.
2. Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in chocolate mixture, vanilla, and pecans.
4. Pour batter into a greased and waxed paper-lined 13- x 9- x 2- inch baking pan. Bake at 425° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely. Pour Drippy Icing over top of cake. Cut cake into squares to serve.
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