INGREDIENTS
- 2 cups white sugar
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
DIRECTIONS
1.
Preheat oven to 375
degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
2.
Sift 2 cups white
sugar and 2 cups flour together; set aside.
3.
In a sauce pan;
combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring
mixture to a boil, remove from heat and add to dry ingredients.
4.
Dissolve baking soda
in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa,
flour mixture and stir well.
5.
Pour batter into a 9
x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
6.
To Make Frosting:
Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4
cup milk in saucepan and bring to a boil.
7.
Remove from heat and
stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour
frosting over hot cake. Cake remains moist and may be
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