Ingredients
18
18 servings
- •1 cup butter
- •1 cup water
- •4 tablespoons unsweetened cocoa powder
- •0.5 cup buttermilk
- •1 teaspoon baking soda
- •2 eggs, beaten
- •1 teaspoon vanilla extract
- •2 cups all-purpose flour
- •2 cups white sugar
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 cup butter
- •4 tablespoons unsweetened cocoa powder
- •0.33333334326744 cup buttermilk
- •4 cups confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
- •1 pinch salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
- In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
- In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
- For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.
Nutritional Facts
Per 18 servings
- Calories: 437
- Carbohydrate: 62g
- Fat: 21g
- Fiber: 2g
- Protein: 4g
- Sugar: 49g
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