- 20 mins
- 60 mins
Ingredients
- Ingredients
- Cake
- 2 2
- cups Gold Medal® all-purpose flour
- 2 2
- cups granulated sugar
- 1/4 1/4
- teaspoon salt
- 1 1
- cup butter
- 1 1
- cup water
- 3 3
- tablespoons unsweetened baking cocoa
- 1/2 1/2
- cup buttermilk
- 1 1
- teaspoon baking soda
- 1 1
- teaspoon vanilla
- 2 2
- eggs, slightly beaten
- Frosting
- 1/2 1/2
- cup butter
- 3 3
- tablespoons unsweetened baking cocoa
- 6 6
- tablespoons milk
- 2 1/2 2 1/2
- cups powdered sugar
- 1 1
- teaspoon vanilla
- 1 1
- cup chopped pecans
Preparation
Step 1
Directions
1Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.2In large bowl, stir together flour, granulated sugar and salt; set aside.3In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.4Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.5Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.6Pour frosting over hot cake. Cool completely before cutting, about 1 hour.