This is a fluffy, “Sweet Tooth” satisfying DELIGHT! The nuts are crispy and a wonderful layer to this time-tested desert. My Grandmother and Mother both made this cake and was always a welcomed addition to family dinners and potluck gatherings. I have made this cake for my kids and grandkids for years and the response is always, “This is so good!”
2 C Flour (for fluffier cake use 2 Tablespoons (Tbls) less flour)
2 C Sugar
1/2 tsp Salt
2 Sticks Unsalted Butter (diced for better melting)
1 C Water
3 Tbls Cocoa
1 tsp Baking Soda
1/2 C Buttermilk
1 tsp Vanilla
1 tsp Cinnamon (feel free to add a dash more if you like)
Directions for cake;
Stir flour, sugar and salt into large mixing bowl.
In sauce pan bring butter, cocoa and water to a boil stirring constantly.
Pour over the flour mixture.
In separate bowl, Stir eggs, soda, buttermilk, cinnamon and vanilla together.
Add to the flour/cocoa mixture.
Bake in greased (I use Bakers Joy Pan Spray) sheet cake pan for 20 to 25 minutes in a preheated 350 degree oven. Check for doneness by inserting toothpick in center of cake after 20 minutes. Cake is done when toothpick comes out clean.
While cake is baking, make frosting.
1 Stick Unsalted Butter (diced for better melting)
3 Tbls Cocoa
6 Tbls Milk
3 C Confectioners Sugar (Powered Sugar)
1 C Chopped Pecans (toasted at 350 degrees for 10 minutes or until golden)
1 tsp Vanilla.
1/2 tsp Cinnamon (plus a dash more if you like)
Directions for Frosting;
Mix together; cocoa, butter and milk. Cook until bubbly. Add toasted nuts, powdered sugar, cinnamon and vanilla. Cook until blended and smooth.
Pour over hot cake and allow to cool. This might take up to two hours.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Approximate Time: 35 minutes
Yield: 1 Sheet Pan