Makes 1 (9x13-inch) cake • 9x13-inch cake pan • Wax paper • Medium saucepan Nonstick cooking spray, for the cake pan
Cake
2 cups all-purpose flour, sifted
2 cups granulated sugar
11/2 teaspoons salt
2 large eggs
1 teaspoon baking soda
1/2 cup buttermilk or sour cream
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 stick (1/4 pound) butter
1/2 cup shortening
1 cup water
Icing
1 stick (1/4 pound) butter
6 tablespoons evaporated milk (I use Pet)
1 tablespoon whole milk
1 package (16 ounces) powdered sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
11/2 cups chopped pecans
1. Heat the oven to 350°F. Grease the cake pan with cooking spray and line the bottom with wax paper; grease the paper.
2. Make the cake: In a large bowl, sift together the flour, sugar, and salt; set aside.
3. In a small bowl, beat the eggs, then stir in the baking soda, buttermilk, and vanilla.
4. Put the cocoa powder in the saucepan, add the butter and shortening, and melt over medium heat. Whisk in the water, bring to a boil, and pour over the flour mixture. Add the egg mixture and mix thoroughly by hand.
5. Pour the batter into the pan. Bake until the cake starts to pull away at the sides and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
6. Let the cake cool in the pan on a wire rack. Run a spatula around the sides and invert the cake onto a serving platter.
7. While the cake is cooling, make the icing: In a medium saucepan over low heat, melt the butter with both milks (do not boil). Remove from the heat and beat in the sugar, cocoa powder, and vanilla. Stir in the pecans until well mixed. Spread over the cake immediately.
A Note from Miss Kay
This cake is perfect for a crowd. It’s made in a large sheet cake pan and is only one layer, so it serves lots of folks. I usually make this and something that isn’t chocolate to give guests a choice, but most of the time they just take some of each.