Cocoa Devil's Food Cake (TX) Recipe

Cake:
1 1/4 cups granulated sugar
2/3 cup solid vegetable shortening
2 eggs
1 1/2 cups sifted all-purpose flour
3 tablespoons cocoa powder
1/4 teaspoon salt
1 1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract

Frosting:
1/2 cup butter or margarine
4 tablespoons milk
1 teaspoon vanilla extract
16 ounces confectioners’ sugar
2 tablespoons cocoa powder
1 cup chopped pecans (optional)

1. Preheat oven to 350F. Lightly grease and flour a 13 x 9-inch baking dish.
2. To prepare the cake, beat granulated sugar and shortening with a mixer until creamy. Add eggs one at a time, beating well after each addition.
3. Sift flour, cocoa, salt and baking soda together in a separate bowl. Add flour mixture alternately with buttermilk to creamed mixture until evenly blended. Add vanilla and beat 2 minutes. Pour into pan and bake about 25 minutes.
4. To prepare the frosting, melt butter. Add milk and vanilla. Stir in confectioners’ sugar and cocoa. Beat on high speed until creamy and ready to spread. Stir in pecans if using. Serves 12 to 16.

Tips From Our Test Kitchen:
This cake is the ideal take-along when prepared in an oblong pan. It can also be baked in two 8-inch round pans if a layer cake is desired. If making a layer cake, double the icing.