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THE CAKE
2 c All-Purpose Flour 1 c Water
1 c Granulated Sugar 1 ts Baking Soda
1 c Packed Brown Sugar 1 ts Ground Cinnamon
8 tb Butter 1/4 ts Salt
1/2 c Crisco 1/2 c Buttermilk
1/4 c Cocoa Powder 2 Eggs, slightly beaten
-THE FROSTING-
6 tb Milk (3 1/2 to 4 cups)
1/4 c Cocoa Powder 1 ts Vanilla Extract
8 tb Butter 1 c Chopped Pecans
1 Box Confectioner’s Sugar
* Preheat oven to 375 F.
1. Whisk the flour and the sugars together in a large bowl. Place the
butter, Crisco, cocoa, and water in a saucepan and bring mixture to a
rapid boil. Pour it over the flour mixture and stir well.
2. Add the baking soda, cinnamon, salt, buttermilk and eggs. Blend
rapidly, and pour into a 9 x 13-inch baking pan. Bake for 30 mins. Do
not overbake; a soft velvety texture is special to this cake.
3. As the cake bakes, make the frosting by placing the milk, cocoa and
butter in a saucepan, heat and blend with a whisk. Off the heat add
the sugar, vanilla and pecans. Spread the hot frosting on the hot
cake.
From ex-Governor Rose Mofford to the section on the MARICOPA COUNTY
FAIR of Phoenix, AZ. Fair dates: 3rd and 4th weeks in March, for 11
days.
Yields
1 servings
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