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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My BF's DH loves this cake, you can add just about anything in place of the pecans. Ingredients:
2 cups flour |
2 cups sugar |
1 teaspoon baking soda |
3 1/2 tablespoons cocoa |
1 cup water |
1/2 cup crisco |
1/2 cup butter |
1/2 cup buttermilk |
2 eggs |
1 teaspoon vanilla |
1/2 cup butter |
6 tablespoons milk |
1 lb powdered sugar |
3 1/2 tablespoons cocoa |
1 teaspoon vanilla |
1/2 cup pecans |
Directions:
1. For the cake: Boil water, crisco, and butter until smooth.
2. Combine dry ingredients in a mixing bowl.
3. Blend butter mixture into dry mixture.
4. When well combined, mix in remaining ingredients as listed.
5. Pour into a greased and floured 9x13 inch pan.
6. Bake at 350 degrees until knife or toothpick comes out clean.
7. For icing: In a medium saucepan, bring butter and milk to a low boil.
8. In a mixing bowl, pour butter mixture over powdered sugar and cocoa.
9. Stir in vanilla and nuts.
10. When cake comes out of the oven, poke holes in it with a fork and pour icing over while still hot.
11. Stores great overnight.
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