This recipe, a cherished heirloom from my great-grandmother, has been entrusted to me, and I must say, it stands as the pinnacle of chocolate desserts in my experience. Its simplicity belies its incredible flavor; it's just irresistibly delicious! Caution: should you choose to share it at a gathering, be prepared for it to vanish swiftly!
Ingredients
2 cups white sugar
2 cups all-purpose flour
1 cup butter, melted
1 cup water
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs
1 teaspoon vanilla extract
½ cup butter
3 tablespoons unsweetened cocoa powder
5 tablespoons milk
1 (16 ounce) box confectioners' sugar
1 cup chopped pecans
Instructions:
01. Preheat the oven to 350 degrees F (175 degrees C) and grease an 11x17 jelly roll pan.
02. In a large bowl, mix together white sugar and flour.
03. In a small saucepan, combine 1 cup of butter, water, and 3 tablespoons of cocoa powder. Stir over medium heat until the butter is melted and the mixture is well combined.
04. Pour the melted butter mixture over the sugar and flour mixture; beat well.
05. Incorporate baking soda, buttermilk, eggs, and vanilla extract into the mixture, beating until well combined.
06. Pour the batter into the prepared pan.
07. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake emerges clean.
08. Take out from the oven and let it cool on a wire rack.
09. In another small saucepan, combine the remaining 1/2 cup of butter, 3 tablespoons of cocoa powder, and milk. Stir over medium heat until the butter is melted and the mixture is well combined.
10. Beat powdered sugar into the butter mixture until the frosting is smooth.
11. Stir pecans into the frosting and pour over the cooled cake.
