2 1/2 c. plain flour 2 1/4 c. sugar 1 c. cocoa 1 1/2 tsp. salt 3/4 c. soft shortening 2 1/4 c. buttermilk 1 1/2 tsp. vanilla 3 eggs 2 1/4 tsp. soda

Mix flour, sugar, cocoa, soda, and salt in mixer bowl. Mix in shortening, buttermilk, and vanilla. Beat for 2 minutes at medium speed. Add eggs. Beat 2 minutes more. Pour into 4 prepared cake pans. Bake at 350 degrees for 18 minutes (or until cake leaves side of pan). Cool and frost.


2 c. sugar 1/2 c. cocoa 1/2 c. butter 1 c. milk 4 tbsp. light corn syrup 3 c. confectioners sugar, sifted 2 tsp. vanilla

Mix sugar and cocoa in saucepan; stir in butter, milk, and corn syrup. Bring to a boil and boil 3 minutes. Remove from heat and set pan in cold water. When you can hold hand on bottom of pan, stir in sugar and vanilla. Stir until thick enough to spread. Chop 1 cup pecans. Toast lightly. Spread frosting between layers. Sprinkle with pecans. Frost top and sides of cake.

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