I make this cake frequently; it’s a standard recipe that makes the rounds at church regularly–at home in Texas. Now, I’m in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.
Original recipe makes 1 – 9×13 inch cake
Ingredients
1/2 cup butter
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
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PREP
20 mins
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COOK
25 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch cake pan.
- In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
- In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
- To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners’ sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.
Nutrition
Calories: 463 kcal
Carbohydrates: 61.4 g
Cholesterol: 51 mg
Fat: 24.4 g
Fiber: 2.1 g
Protein: 4 g
Sodium: 162 mg