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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Got this recipe from my mother-in-law, and it's my son's favorite. Timing is everything with this one, but it's worth the effort. Amazing! Ingredients:
2 cups flour |
1 teaspoon cinnamon |
2 cups sugar |
1/4 teaspoon salt |
1 cup butter |
4 tablespoons cocoa |
1 cup boiling water |
1/2 cup buttermilk |
2 eggs, beaten |
1 teaspoon baking soda |
1 teaspoon vanilla |
1/2 cup pecans, finely chopped (optional) |
7/8 cup butter |
4 tablespoons cocoa |
6 tablespoons milk |
1 teaspoon vanilla |
3 cups powdered sugar |
Directions:
1. Combine in a mixing bowl 2 cups flour, 1 teaspoon cinnamon, 2 cups sugar and 1/4 teaspoon salt.
2. In a saucepan, melt 2 sticks butter, and add 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water. Allow mixture to boil for 30 seconds, then turn off the heat. Pour over the flour mixture and stir lightly to cool.
3. In a measuring cup pour 1/2 cup buttermilk. Add 2 beaten eggs, 1 teaspoon baking soda and 1 teaspoon vanilla. Stir butermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (jelly roll pan 13x18) and bake at 350 degrees for 20 minutes.
4. When TEN MINUTES are left on the timer for the cake, start making the icing: Melt 1 3/4 sticks butter in saucepan, add 4 heaping tablespoons cocoa. Stir to combine, then turn off heat. Add 6 tablespoons milk, 1 teaspoon vanilla and 3 cups powdered sugar. Stir together, add pecans (optional) and pour over warm cake.
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