| Ingredients | |||
| 1/2 | cup | buttermilk | |
| 2 | cup | flour | |
| 2 | each | eggs | |
| 2 | cup | sugar | |
| 1 | cup | butter or margarine | |
| 4 | tablespoon | cocoa | |
| 1 | cup | water, cold | |
| 1 | cup | pecans, chopped | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | cinnamon, ground | |
| 1/4 | teaspoon | salt | |
| ---Frosting--- | |||
| 1/2 | cup | butter or margarine | |
| 4 | tablespoon | cocoa | |
| 5 | tablespoon | evaporated milk | |
| 1 | teaspoon | vanilla extract | |
| 1 | pound | powdered sugar | |
Directions: | |||
| 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 minutes. 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 possibly hold out! This cake is so good, you'd eat it with one foot in the fire if you had to. | |||
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