A cake from scratch doesn't have to take all day to make! This old fashioned chocolate cake is made even better by a tangy buttermilk pecan icing.
INGREDIENTS (for 1 servings):
- 1 cup butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
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- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 1/3 cup buttermilk
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 pinch salt
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.