Ingredients
1/4 cup baking cocoa1 cup water1/2 cup butter, cubed2 cups all-purpose flour2 cups sugar1 teaspoon baking soda2 large eggs, lightly beaten1/2 cup vegetable oil1/2 cup buttermilkBUTTERMILK FROSTING:1/4 cup baking cocoa1/2 cup butter, cubed1/2 cup buttermilk3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract1/2 cup chopped pecans, optional
Preparation
In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat.
In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.
Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners’ sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.
