1886 Chocolate Cake

• 2 sticks butter
• 1/2 cup cocoa, rounded
• 2/3 cup water
• 2 cups flour, sifted
• 2 cups sugar
• 1 t salt
• 2 eggs, beaten
• 1 cup buttermilk
• 1 t soda, rounded
• 2 t vanilla

Melt in a heavy saucepan the butter, cocoa, and water. Blend together the dry ingredients (except soda) and combine with the cocoa mixture. Mix together the eggs, buttermilk, soda, and vanilla and blend with the cake mixture.

Pour into a slightly greased and floured 9 x 13" cake pan and bake at 350° for 30 minutes or bake in a jelly roll pan for 20 minutes. Make icing while cake is baking, and ice cake still in the pan while cake and icing are both warm. This cake freezes well, or it can be stored in the refrigerator and will stay moist if kept covered.

Icing:

• 1 stick butter
• 3 heaping T cocoa
• 3 - 4 T half and half cream
• 1 t vanilla
• 2 cups powdered sugar
• 1 cup chopped pecans

Melt butter and cocoa in a heavy saucepan. Add cream and heat. Add remaining ingredients, mixing well, and pour over cake while still in the pan.