Rating: 4.5 stars
18 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

This is a delicious moist and light chocolate cake. Everyone that's tasted it has had to have the recipe!

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Recipe Summary

Servings:
24
Yield:
1 9x13
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

  • Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

  • To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

  • Frost while cake is hot and icing is still soft.

Nutrition Facts

328 calories; protein 2.5g; carbohydrates 46g; fat 16g; cholesterol 36mg; sodium 250.9mg. Full Nutrition
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