Chocolate Buttermilk Cake
|Flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Baking cocoa||3 Tablespoon|
|Eggs||2 , well beaten|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Chocolate pecan frosting||1⁄2 Cup (8 tbs)|
Sift together the flour, sugar and salt.
Combine the shortening, margarine, water and baking cocoa in a saucepan and bring to a boil.
Pour the cocoa mixture over the flour mixture.
Combine the eggs, buttermilk, baking soda, cinnamon and vanilla in a bowl and mix until smooth.
Add the buttermilk mixture to the flour mixture; mix well.
Spread in a greased and floured 10x15 inch cake pan.
Bake at 350 degrees for 20 minutes.
During last 5 minutes of baking, make the Chocolate Frosting.
Spread Chocolate Frosting over the hot cake.