Ingredients
18
18 servings
- •0.5 cup butter
- •0.5 cup shortening
- •2 (1 ounce) squares unsweetened chocolate
- •1 cup water
- •2 cups unbleached all-purpose flour
- •2 cups white sugar
- •1 teaspoon ground cinnamon
- •1 teaspoon baking soda
- •0.5 cup buttermilk
- •2 eggs, beaten
- •1 teaspoon vanilla extract
- •0.5 cup butter
- •2 (1 ounce) squares unsweetened chocolate, melted
- •6 tablespoons milk
- •1 pound confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
- In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
- In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
- To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.
Nutritional Facts
Per 18 servings
- Calories: 463
- Carbohydrate: 61g
- Fat: 24g
- Fiber: 2g
- Protein: 4g
- Sugar: 48g
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