2 cups sugar
1/4 tsp. salt
4 heaping Tbsp. cocoa
2 sticks butter (not unsalted)
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 tsp. baking soda
1 tsp. vanilla
Frosting ingredients:
1/2 cup finely chopped pecans
1 3/4 sticks butter (not unsalted)
4 heaping Tbsp. cocoa
6 Tbsp. milk
1 tsp. vanilla
1 pound (minus 1/2 cup) powdered sugar
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture. Stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine then turn off heat. Add the milk, vanilla and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Recipe from Kennedy Jones
