Serves: 12
Total Calories: 431

2 cups sugar
1 cup butter, softened and divided
2 eggs, beaten
1/2 cup buttermilk
2 teaspoons vanilla extract, divided
1/2 cup baking cocoa, divided
1 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup milk
2 cups powdered sugar
Optional: 1 cup chopped pecans

In a large bowl, with an electric mixer on medium speed, blend together sugar and 3/4 cup butter. Add eggs, buttermilk and one teaspoon vanilla; beat until well blended. In a small bowl, whisk 1/4 cup cocoa into boiling water. Add to sugar mixture and blend well. In a medium bowl, combine flour, salt, baking soda and cinnamon. Add to cocoa mixture and beat with an electric mixer on low speed to combine thoroughly. Pour batter into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. In a small saucepan over high heat, whisk together remaining cocoa and milk; bring to a boil. Remove from heat; add remaining butter. Stir until butter has melted. Whisk in powdered sugar and remaining vanilla; mix until smooth. Stir in pecans, if using. Pour mixture over warm cake. Serve warm or at room temperature.


Cardboard egg cartons are a terrific way to store
ornaments safely until next Christmas.

Nutritional Facts:

Serves: 12
Total Calories: 431
Calories from Fat: 144

More Recipes from the Christmas with Family & Friends Cookbook:
New England Cranberry Pie
Mom’s Bread Pudding
Snowball Cake
Cheri’s Red Velvet Cake
Struffoli
Dianna’s Best Tiramisu
Homemade Gingerbread Cake
Gotta-Have-It Holiday Cake
Date Torte
Mattie Lou’s Prune Cake
Ultimate Peanut Butter Pie
Mom’s Snow Pie
Pistachio Puff
Coconut Freezer Cake
Karey’s Mocha Cake
Cocoa & Coffee Sheet Cake
Date Pudding
Mini Mincemeat Sweets
Eggnog Pound Cake
Snowballs
Strawberry-Almond Trifle
Sweet Cherry Flan
No-Bake Fruitcake
Raisin Spice Cake
Mince Ice Cream Pie
Charlotte’s Cocoa Cake
Friendship Peppermint Mud Pie