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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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CHOCOLATE LOVERS DELIGHT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Buckley Estate in Garland, Texas in 1994. Ingredients:
1 stick butter |
1 cup vegetable oil |
2 cups flour |
3 eggs |
1/2 cup buttermilk |
5 tablespoons cocoa |
1 cup water |
2 cups granulated sugar |
1 teaspoon baking soda |
icing |
1 stick butter |
5 tablespoons cocoa |
4 tablespoons evaporated milk |
1 tablespoon vanilla |
1 box powdered sugar |
1 cup finely chopped pecans |
Directions:
1. Heat butter, oil, cocoa and water in a saucepan until butter is melted then mix well.
2. Combine flour and sugar in a large bowl with a fork.
3. Pour heated mixture over flour and sugar then add eggs and mix together.
4. Dissolve baking soda in the buttermilk and add to the batter then mix thoroughly.
5. Put batter into a sheet pan and bake at 350 for 30 minutes.
6. Leave in the pan and spread on the icing while cake is still hot.
7. To make icing melt butter in a sauce pan then add cocoa, milk and vanilla.
8. Stir until mixed then remove from heat.
9. Mix in sugar adding a little more milk if necessary to make it a spreading consistency.
10. Spread evenly over cake then sprinkle with nuts.
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