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Charlotte's Cocoa Cake

Source of Recipe


Sunset, February 2006






List of Ingredients



• 2 cups granulated sugar
  
• 1 cup butter
  
• 2 large eggs, lightly beaten
  
• 1/2 cup buttermilk
  
• 2 tsp vanilla
  
• 1/2 cup unsweetened cocoa powder
  
• 2 cups all-purpose flour
  
• 1 tsp each: salt, baking soda, and cinnamon
  
• 1/2 cup milk
  
• 2 cups powdered sugar
  
• 1 cup chopped pecans (optional)
  






Instructions



1. Preheat oven to 350° F. Grease and flour a 9- x 13-inch baking pan; set aside.
   
   
2. In a large bowl, cream together granulated sugar and 3/4 cup butter. Add eggs, buttermilk, and 1 teaspoon vanilla, and beat until well blended.
   
   
3. In a small bowl, whisk 1/4 cup cocoa in 1 cup boiling water. Add to sugar mixture and beat to blend. In a medium bowl, combine flour, salt, baking soda and cinnamon. Add to sugar-cocoa mixture and beat on low speed to combine thoroughly.
   
   
4. Pour batter into prepared baking pan. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
   
   
5. In a 2-quart pan over high heat, whisk together remaining 1/4 cup cocoa and the milk, and bring to a boil. Remove from heat and add remaining 1/4 cup butter, cut into small pieces, and stir until melted. Whisk in powdered sugar and remaining 1 teaspoon vanilla. Mix until smooth. Stir in pecans (if using). Pour mixture over the still-warm cake. Serve warm or at room temperature.
   
   Makes 12 servings.