Ingredients
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2 cups sugar
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2 cups all-purpose flour
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1/4 cup cocoa
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 cup butter (1 stick), melted
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1/2 cup buttermilk
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1/2 cup canola or other vegetable oil
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1 cup water
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2 eggs, lightly beaten
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1 teaspoon vanilla extract
For the frosting:
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1/4 cup plus 2 tablespoons milk (whole or 2%)
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1/4 cup cocoa
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1/2 cup butter
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1 pound confectioners’ sugar, sifted (about 4 cups)
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1 teaspoon vanilla extract
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1 cup chopped pecans
Instructions
- Preheat oven to 400°F.
- Grease and flour a 13x9x2-inch baking pan.
- Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. (Since I’m a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.)
- In a separate bowl, stir together the remaining ingredients.
- Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.
- Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the frosting.
- Mix the milk and cocoa in a heavy saucepan (stir, stir, stir).
- Add the butter and, over medium heat, stir until the butter melts.
- Remove from heat and gradually stir in the sugar and vanilla until smooth.
- Add the pecans.
When the cake is just out of the oven, spread the frosting evenly on the hot cake.
