Gretchen, one of our baker/managers, remembers her mom making this cake all the time. If you haven't made one, be sure to give it a try... the secret is the crunchy chocolate/pecan icing. YUM!

CAKE

• 2 C. sugar
• 2 C. flour
• 1/2 C. butter
• 1/2 C. shortening
• 1/4 C. unsweetened cocoa
• 1 C. water
• 1/2 C. buttermilk
• 2 large eggs, lightly beaten
• 1 tsp. baking soda
• 1 tsp. vanilla

Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15”x10” jellyroll pan. Bake at 400 degrees for 20 minutes. (Cake will have fudge-like texture.)

CHOCOLATE ICING

Make the icing 5 minutes before taking the cake out of the oven. 

• 1/2 C. butter
• 1/4 C. unsweetened cocoa
• 1/3 C. milk
• 1 (16-ounce) package powdered sugar
• 1 tsp. vanilla
• 1 C. chopped pecans

Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until butter melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves. Spread it on the hot cake shortly after it comes out of the oven.

• 1/2 C. butter