Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Buttermilk |
| 2 cups | All-purpose flour |
| 2 | Eggs |
| 2 cups | Sugar |
| Ingredients- | |
| 1 cup | Margarine |
| ½ cup | Margarine |
| 4 tablespoons | Cocoa |
| 5 tablespoons | Evaporated milk |
| 1 cup | Cold water |
| 1 cup | Pecans; chopped |
| 1 teaspoon | Baking soda |
| 4 tablespoons | Cocoa |
| 1 teaspoon | Vanilla extrac |
| 1 teaspoon | Vanilla extract |
| 1 teaspoon | Ground cinnamon |
| 1 pounds | Powdered sugar |
| ¼ teaspoon | Salt |
Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat.
In a large bowl, mix all remaining cake ingredients. Add the flour mixture and cocoa mixture, stirring well. Bake in a greased and floured 9x13" pan for 20 to 30 min. Check for doneness with a clean toothpick. Ten minutes into the baking of the cake, prepare the frosting. Place the margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can't possible hold out!. This cake is so good, you'd eat it with one foot in the fire if you had to.
Recipe by: Cynthia K. Davenport <cdavenpo@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.