(I used too much powdered sugar, so the icing is a little thick, yours will be lots smoother, I promise!)
Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.
Southern Living JANUARY 2003
Yield: Makes 12 to 15 servings
Ingredients
2 cups sugar
2 cups all-purpose flour
1/2 cup butter or margarine
1/2 cup shortening
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
Preparation
Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan. Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.
Chocolate Icing
1/2 cup butter or margarine
Chocolate Icing
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/3 cup milk
1 (16-ounce) package powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)
Preparation
Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until margarine melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.