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Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: This is the recipe I have and my directions don't specify what goes where
either.
Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a
saucepan, bring the margarine, cocoa and water to a boil; remove from heat.
In a large bowl, mix all remaining cake ingredients. Add the flour mixture
and cocoa mixture, stirring well. Bake in a greased and floured 9x13" pan
for 20 to 30 min. Check for doneness with a clean toothpick. Ten minutes
into the baking of the cake, prepare the frosting. Place the margarine,
cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and
add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS
IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can't
possible hold out!. This cake is so good, you'd eat it with one foot in the
fire if you had to.
| Ingredients:
1/2 Cup(s) Buttermilk
2 Cup(s) All-purpose flour
2 Eggs
2 Cup(s) Sugar
1 Cup(s) Margarine
4 Tablespoon(s) Cocoa
5 Tablespoon(s) Evaporated milk
1 Cup(s) Cold water
1 Cup(s) Pecans; chopped
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Vanilla extract
1 Teaspoon(s) Ground cinnamon
1 Pound(s) Powdered sugar
1/4 Teaspoon(s) Salt |
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