Recipe by Margie Brock
A very rich moist cake that leaves you asking for more. It sounds like a lot of ingredients and a lot of trouble but it is very very easy to make. Requested at a lot of large get-togethers and birthdays. This is a very old recipe given to me by my mother some 40 years ago.
Top Review by Southern Lady
This cake is the best! Don't let the saucepan steps discourage you - it is so worth the extra step. Its richness allows you to cut smaller pieces stretching the servings. I often leave out the nuts. Being a sheath cake you can easily transport to potlucks or other gatherings. Serve at dinner parties or make to surprise the family.
- 1⁄2 cup butter
- 1⁄2 cup vegetable oil
- 4 -5 tablespoons cocoa
- 1 cup water
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 2 eggs, well beaten
- 1⁄2 cup butter
- 4 -6 tablespoons cocoa
- 6 tablespoons milk
- 1 (1 lb) box confectioners' sugar
- 1 cup chopped pecans
Directions See How It's Made
- Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
- Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
- Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
- Mix well.
- Pour into a greased 13x9x2-inch pan.
- Bake in a 350°F oven for 30 to 40 minutes.
- Ice when warm as the icing hardens as it cools.
- For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
- Remove from the heat and add the sugar and pecans.
- Mix well and pour over warm cake.