KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Note: I use an 18x13 sheet cake pan.
FOR THE CAKE:
2 C Flour
2 C Sugar
1/4 t Salt
4 T (heaping) Cocoa
2 sticks Butter
1 C Boiling Water
1/2 C Buttermilk
2 whole Beaten Eggs
1 t Baking Soda
1 t Vanilla
FOR FROSTING:
1/2 C Finely Chopped Pecans
1-3/4 stick Butter
4 T (heaping) Cocoa
6 T Milk
1 t Vanilla
1 lb (minus 1/2 C) Powdered Sugar
Comments