The Best Chocolate Cake You Ever Ate
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
White Sugar2 cups
All-Purpose Flour1 cup
Butter1 cup
Vegetable Oil1 cup
Water1 cup
Unsweetened Cocoa Powder1 tsp
Baking Soda1 cup
Buttermilk2
Eggs1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Vanilla Extract1 cup
Milk4 cups
Sugar (confectioners')1 cup
Pecan (chopped)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Grease and flour one 9 x 13 inch pan
3
Sift 2 cups white sugar and 2 cups flour together; set aside
4
In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa
5
Bring mixture to a boil, remove from heat and add to dry ingredients
6
Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well
7
Pour batter into a 9 x 13 inch pan
8
Bake at 375 degrees F (190 degrees C) for 20 minutes
9
To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil
10
Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans
11
Pour frosting over hot cake
12
Cake remains moist and may be frozen
13
Serves 20