- 1
- 15 mins
- 35 mins
Ingredients
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1/4 cup unsweetened cocoa
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs, lightly beaten
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 cup butter or margarine
- 1/4 cup unsweetened cocoa
- 1/3 cup milk
- 1 16 oz. package powdered sugar
- 1 tsp. vanilla
- 1 cup chopped pecans
Preparation
Step 1
Preheat oven to 400 degrees.
Grease and lightly flour a 15x10 inch jellyroll pan. Set aside.
Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat and pour over sugar mixture, stirring until dissolved. Cool slightly.
Stir in buttermilk and next 3 ingredients. Pour into prepared jellyroll pan.
Bake at 400 for 20 minutes. Spread warm cake with Chocolate Icing.
For the icing:
Combine butter, cocoa and milk in a medium saucepan. Cook over low heat 5 minutes or until margarine melts. Bring to a boil over medium heat. Remove from heat and stir in sugar, vanilla and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.