Aunt Chris's Heavenly Chocolate Cake

Aunt Chris's Heavenly Chocolate Cake

Mari in Denver  posted 04-14-98 

                                  A Special Recipe 

My sweet Aunt Chris passed away on Easter Sunday at the age of 83, after 
nearly two years of fighting the effects of a debilitating stroke. I truly 
believe that in using someone’s recipes, their memory is kept that much 
more alive. It is in that spirit that I’m posting for all of you one of 
the many wonderful recipes she shared with our family. I hope you will 
enjoy it, and thank Aunt Chris. 

  Heavenly Chocolate Cake 

  2 cups sugar 
  2 cups cake flour 
  1 cup butter or margarine 
  1 cup water 
  1/2 cup cocoa 
  2 eggs 
  1/2 cup buttermilk 
  1 tsp. baking soda 

Sift together sugar and flour. In a saucepan over low heat bring butter 
and water blended with cocoa to a boil. Pour hot mixture over sugar-flour
mixture and beat well. 

Add eggs and buttermilk,with soda dissolved in it. Blend well. Pour into 
greased 9x13 baking pan or 10x15 jelly roll pan. Bake at 400 degrees for 
20 minutes or until cake tests done with toothpick. Make frosting. Pour 
it over hot cake and spread evenly. Cut in squares to serve warm or cold. 

Frosting: 

  1/2 cup butter 
  6 tablespoons milk 
  1/2 cup cocoa 
  1 box (1 pound) confectioners sugar 
  1 cup chopped pecans (optional) 

In a saucepan over low heat, bring butter and milk mixed with cocoa to a 
boil. Pour hot mixture over sifted confectioners sugar, beat to blend. 
Stir in pecans, if used. Pour over hot cake. 

Note: This recipe is NOT high-altitude adjusted. 

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