Joyce’s Chocolate Cake
Ingredients
- 1 stick butter or margarine
- 1/2 cup vegetable oil
- 1/4 cup cocoa
- 1 cup water
- 2 cups sugar
- 2 cups all-purpose flour
- 2 eggs
- 1 tsp. soda
- 1/2 cup buttermilk
- 1 tsp. vanilla
- 1 tsp. cinnamon
- Frosting (recipe follows)
Instructions
1. Combine butter, oil, cocoa and water and bring to a boil.
2. Mix sugar and flour together and add boiling cocoa mixture. Mix well. When mixture has cooled down some, add eggs.
3. Dissolve soda in buttermilk and add to mixture. Add vanilla and cinnamon.
4. Pour into a (9 x 13-inch) baking pan that has been sprayed with nonstick vegetable cooking spray and bake in a preheated 350-degree oven for 30 minutes.
5. Remove from oven and frost immediately.
Frosting
1 cup granulated sugar
6 tbls. butter
1/3 cup half-and-half or evaporated milk
1 (1-oz.) square unsweetened chocolate
3/4 cup pecans
1. In a large saucepan, combine sugar, butter, half-and-half or evaporated milk and chocolate and bring to a boil over medium heat.
2. Continue boiling for about 4 minutes until mixture reaches soft-ball stage. Remove from heat.
3. Sprinkle pecans over cake. Pour frosting on top.
Makes 1 (9x13-inch) cake.
Source: The Advocate (Joyce Cutrer) - Baton Rouge, La
Recipe Info
Views
189
Date
September 7, 2006
Categories
Cakes