Old Fashioned Chocolate Cake

SUBMITTED BY: Dodi Tomancak PHOTO BY: EGGIWEG

"This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple."

PREP TIME	45 Min
COOK TIME	30 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/3 cup buttermilk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch salt

READ REVIEWS (35)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 29, 2006 by NANNOUSE

Excellent chocolate cake, I've been looking for a good recipe like this for a LOOOONG time. I didn't change anything about it. I made it the first time with the icing as suggested, it was great, but I found the icing a bit too heavy and the cake on its own without the icing speaks for itself. I've made it about 5 times, and have taken it to parties, and everyone gets at least 3rds!

4 users found this review helpful

Reviewed on Sep. 13, 2006 by MARISAANN

Best cake ever! I omitted the pecans from the icing, because I didn't have any at the time, and I omitted the cinnamon. I also added a tsp. of baking powder, it gives the cake a little more lift. I'll never buy another box cake again, this one is so easy to make.

3 users found this review helpful

Reviewed on Aug. 6, 2006 by GRANNYLOOHOO

This is a cake that I have made many times under various names, such as Mexican Chocolate Cake or Texas Sheet Cake, and most are made in an 11 X 15 pan. However I had not seen one with the buttermilk in the icing. I halved the recipe for our family of 3 and baked it in an 11 X 7 pan. The cake itself is a moist cake, and the cinnamon is just enough to perk up the chocolate; but it is the icing that makes the cake. I love the addition of buttermilk--it gives the chocolate a real depth and just adds to the richness. I did not have buttermilk so mixed a little cidar vinegar in some half & half, and it worked just fine. I also used toasted walnuts, because I can't find good fresh pecans right now. To reviewer SUSIEQ2005, my Mom says it's the best chocolate cake she's ever had too! Although I would give the cake itself a 3, the icing is a 5. However my husband and Mom rate it a 5, so that is what I'm giving it.

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 442

Total Fat: 21.3g
Cholesterol: 65mg
Sodium: 333mg
Total Carbs: 62.3g
Dietary Fiber: 1.9g
Protein: 3.7g

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