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The Best Chocolate Cake You Ever Ate


Now I want you to calm yourself.  I know you think this is the same recipe as the one above, but it’s not.  It almost is, but it’s not quite.  Won’t you have fun getting your book club to decide which one they like the best?  Wouldn’t you love to have been the person who named this cake?  They must have been just pea-picking-proud of themselves when they tried it!

Cake ingredients
2 Cups white sugar
2 Cups all-purpose flour
½ Cup butter
½ Cup vegetable oil
1 Cup water
¼ Cup unsweetened cocoa powder
1 tsp baking soda
½ Cup buttermilk
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp vanilla

Prep directions
Preheat oven to 375 degrees.
Grease and flour a 9”x13” pan.

Cake directions
Sift the 2 Cups sugar and the 2 Cups flour together.
Set aside.
In a sauce pan; combine water, oil, ½ Cup butter, and ¼ Cup cocoa.
Bring to a boil.
Remove from the heat and add to the dry ingredients.
Dissolve the baking soda in the buttermilk.
Add this, plus the eggs, Vanilla, cinnamon, and salt, to cocoa, flour mixture.
Stir well.
Pour the batter into the 9”x13” pan.
Bake at 375 degrees for 20 minutes.
Remove from the oven and allow to cool for about 10 minutes.
Finish cooling on a wire rack. 

Frosting ingredients
½ Cup butter
¼ Cup unsweetened cocoa powder
¼ Cup milk
4 Cups confectioner’s sugar
1 tsp vanilla extract
1 Cup chopped pecans

Frosting direction
Five minutes before cake is done, combine ½ Cup butter, ¼ Cup cocoa, and ¼ Cup milk in saucepan.
Bring to a boil.
Remove from heat.
Stir in confectioner’s sugar, 1 tsp vanilla, and chopped pecans.
Pour frosting over hot cake. 
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