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Directions:
CAKE DIRECTIONS: Sift sugar, flour, soda and cinnamon together into a large mixing bowl. Set aside. Combine water, butter or margarine, oil and cocoa in a small saucepan and bring to a boil, stirring constantly. Watch carefully so mixture does not scorch.
Pour over dry ingredients and mix well. Combine buttermilk, eggs and vanilla and stir into chocolate batter. Pour batter into a greased and floured 9 x 13 inch cake pan. Bake at 375~ for 25 minutes (slightly longer if using a glass pan). Start making Chocolate Mocha Frosting about 5 minutes before cake is done.
FROSTING DIRECTIONS: Combine butter or margarine, cocoa and coffee (or milk) in a small saucepan and bring to a boil, stirring constantly. Stir in confectioners sugar gradually. Add vanilla and pecans. Mix and spread on the hot cake while it is still in the pan.
Chocolate Mocha Frosting: - 6 tablespoons Butter or margarine
- 1/4 cup Cocoa
- 1/3 cup Strong coffee (1/3 cup -- milk may be substituted
- 3 cups Confectioners sugar
- 1 teaspoon Vanilla
- 1 cup Chopped pecans
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