Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-Purpose Flour |
| 1 cup | Granulated Sugar |
| 1 cup | Packed Brown Sugar |
| 8 tablespoons | Butter |
| ½ cup | Crisco |
| ¼ cup | Cocoa Powder |
| 6 tablespoons | Milk |
| ¼ cup | Cocoa Powder |
| 8 tablespoons | Butter |
| 1 \N | Box Confectioner's Sugar |
| 1 cup | Water |
| 1 teaspoon | Baking Soda |
| 1 teaspoon | Ground Cinnamon |
| ¼ teaspoon | Salt |
| ½ cup | Buttermilk |
| 2 \N | Eggs, slightly beaten |
| \N \N | (3 1/2 to 4 cups) |
| 1 teaspoon | Vanilla Extract |
| 1 cup | Chopped Pecans |
THE CAKE
THE FROSTING
* Preheat oven to 375 F.
1. Whisk the flour and the sugars together in a large bowl. Place the butter, Crisco, cocoa, and water in a saucepan and bring mixture to a rapid boil. Pour it over the flour mixture and stir well.
2. Add the baking soda, cinnamon, salt, buttermilk and eggs. Blend rapidly, and pour into a 9 x 13-inch baking pan. Bake for 30 mins. Do not overbake; a soft velvety texture is special to this cake.
3. As the cake bakes, make the frosting by placing the milk, cocoa and butter in a saucepan, heat and blend with a whisk. Off the heat add the sugar, vanilla and pecans. Spread the hot frosting on the hot cake.
From ex-Governor Rose Mofford to the section on the MARICOPA COUNTY FAIR of Phoenix, AZ. Fair dates: 3rd and 4th weeks in March, for 11 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking