Total Time
40mins
Prep 20 mins
Cook 20 mins

If your time it right, your icing should be done a few minutes before cake comes out of the oven so you can spread it directly on hot cake.

Ingredients Nutrition

Directions

  1. For cake: Sift together sugar and flour in a large bowl; set aside.
  2. Combine butter, shortening, cocoa and water in a medium saucepan over medium high heat.
  3. Bring to a boil, stirring constantly, until butter and shortening melt.
  4. Remove from heat and pour over sugar mixture, stirring until dissolved.
  5. Cool slightly.
  6. Stir in Buttermilk, eggs, baking soda and vanilla.
  7. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
  8. Bake at 400°F for 20 minutes.
  9. (Cake will have a fudge-like texture.).
  10. For Chocolate Icing: Combine butter, cocoa and milk in a medium saucepan.
  11. Cook over low heat for about 5 minutes until butter melts.
  12. Bring to a boil over medium heat.
  13. Remove from heat and stir in sugar and vanilla.
  14. Beat at medium speed with electric mixer until smooth and sugar dissolves.
  15. Stir in pecans and spread over top of hot cake.
Most Helpful

This is so fantastic!!! It comes out fudgy and the icing is a little gooey! Wow! I already have another batch in the oven!

LauraTracey March 22, 2003

Sharlene, this was really good! I didn't have buttermilk, so subbed yogurt. I also left out the pecans because my husband won't eat nuts. The icing soaked into the cake and made it nice and dense and moist! Yummy!

Sharon123 February 14, 2004

Yummy -- great and easy to make but after making one that burned after baking 400 for 18 minutes I cut the temperature back to 350 and it was perfect.

Aquap June 20, 2003