Ingredients
24
24 servings
- •2 cups white sugar
- •2 cups all-purpose flour
- •0.5 cup butter
- •0.5 cup vegetable oil
- •1 cup water
- •0.25 cup unsweetened cocoa powder
- •1 teaspoon baking soda
- •0.5 cup buttermilk
- •2 eggs
- •1 teaspoon salt
- •1 teaspoon ground cinnamon
- •1 teaspoon vanilla extract
- •0.5 cup butter
- •0.25 cup unsweetened cocoa powder
- •0.25 cup milk
- •4 cups confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
- Sift 2 cups white sugar and 2 cups flour together; set aside.
- In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
- Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
- Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
- 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.
- Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
Nutritional Facts
Per 24 servings
- Calories: 335
- Carbohydrate: 47g
- Fat: 16g
- Fiber: 1g
- Protein: 3g
- Sugar: 37g
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