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The Best Chocolate Cake You Ever Ate

By: CANDACEMARIE

"I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house."

Rate/Review | Read Reviews (178)

Servings (Help)

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Original Recipe Yield 1 - 9x13 inch cake

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

Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
Sift 2 cups white sugar and 2 cups flour together; set aside.
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.
Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
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.
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 frozen. Serves 20.