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2 c. flour 2 c. sugar 1/2 tsp. cinnamon 1/8 tsp. salt 1 stick butter 1/2 c. cooking oil 1/4 c. cocoa 1 c. water 2 eggs 1 tsp. baking soda 1/2 c. buttermilk 1 tsp. vanilla Mix in a large bowl: flour, sugar, cinnamon and salt. In a saucepan, melt butter, oil, cocoa and water, and bring to a boil. Add the liquid mixture to the dry ingredients, stir. Beat in eggs. Dissolve the baking soda separately in the buttermilk, then add to the rest of the cake batter. Add the vanilla. Pour into a greased 9x13" pan. Bake for 15-25 minutes. Be careful not to overbake. For a spicier flavor, add 2 tsp. cinnamon. Icing 1 stick butter 4 Tbsp. cocoa powder 6 Tbsp. milk 1 box powdered sugar 1 c. chopped pecans 1 tsp. vanilla In a saucepan, melt butter, cocoa and milk. Bring to a boil. Add the powdered sugar and beat with a mixer. Add the nuts and vanilla. Add more milk if necessary for proper consistency. Spread over the hot cake. |
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