Ingredients
2 cups flour
2 cups sugar
2 sticks butter
6 tablespoons cocoa (unsweetened)
1 cup water
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
2 eggs (slightly beaten)
1 stick butter
5 tablespoons cocoa (unsweetened)
6 tablespoons buttermilk
4 cups powdered sugar
1 tablespoon vanilla
1 cup chopped pecans (toasted)
Directions
Mix together flour and sugar in a large bowl. In a saucepan over medium-high heat, bring butter, cocoa, and water to a boil. Once bubbling starts, pour over flour mixture and stir. Add in buttermilk, baking soda, vanilla, cinnamon, and eggs. Mix thoroughly and then pour into a greased sheet pan. You can use a variety of sizes 9”x13” or bigger. I like to use a cookie sheet to make it extra big and thin for more frosting coverage! Bake for 30 min at 350 degrees F. Make sure to keep an eye on the cake when baking in different size pans for that will change the cooking time. Now while you are waiting on the cake it is time to make the frosting. Add butter, cocoa, and buttermilk to a saucepan and bring to boil. When ready, pour mixture over 4 cups of powdered sugar in a medium sized bowl. Mix well then add vanilla and pecans. I like to toast the pecans before adding them. Put them on a pan in the oven at 350 degrees for about 5 to 7 minutes, and keep an eye on them; they burn quickly. Let cake cool for 5 to 10 minutes and then pour frosting over cake while it is still warm. Serve with ice cream and enjoy!
Kitchen Trick
Buttermilk substitute - A quick substitute for buttermilk is to place 1 tablespoon of white vinegar or lemon juice in a baking cup and fill the cup the rest of the way with milk. Let sit for 5 minutes and voila! You have a cup of buttermilk.
Ingredients
2 cups flour
2 cups sugar
2 sticks butter
6 tablespoons cocoa (unsweetened)
1 cup water
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
2 eggs (slightly beaten)
1 stick butter
5 tablespoons cocoa (unsweetened)
6 tablespoons buttermilk
4 cups powdered sugar
1 tablespoon vanilla
1 cup chopped pecans (toasted)
Directions
Mix together flour and sugar in a large bowl. In a saucepan over medium-high heat, bring butter, cocoa, and water to a boil. Once bubbling starts, pour over flour mixture and stir. Add in buttermilk, baking soda, vanilla, cinnamon, and eggs. Mix thoroughly and then pour into a greased sheet pan. You can use a variety of sizes 9”x13” or bigger. I like to use a cookie sheet to make it extra big and thin for more frosting coverage! Bake for 30 min at 350 degrees F. Make sure to keep an eye on the cake when baking in different size pans for that will change the cooking time. Now while you are waiting on the cake it is time to make the frosting. Add butter, cocoa, and buttermilk to a saucepan and bring to boil. When ready, pour mixture over 4 cups of powdered sugar in a medium sized bowl. Mix well then add vanilla and pecans. I like to toast the pecans before adding them. Put them on a pan in the oven at 350 degrees for about 5 to 7 minutes, and keep an eye on them; they burn quickly. Let cake cool for 5 to 10 minutes and then pour frosting over cake while it is still warm. Serve with ice cream and enjoy!
Kitchen Trick
Buttermilk substitute - A quick substitute for buttermilk is to place 1 tablespoon of white vinegar or lemon juice in a baking cup and fill the cup the rest of the way with milk. Let sit for 5 minutes and voila! You have a cup of buttermilk.
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Lindsey VanTassel enjoys living in the Last Frontier with her family of four, eight if you count the dogs! She loves spending time in the kitchen creating and perfecting recipes to share with her family, friends, and community.
