Ingredients
CAKE:
2 cups all-purpose flour
2 cups sugar
¼ teaspoon salt
4 heaping Tablespoons unsweetened baking cocoa
2 sticks butter
1 cup boiling water
½ cup buttermilk (Or use this tip to make a buttermilk substitute: Place 1/2 Tablespoon white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring the liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in the recipe.)
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
FROSTING:
1 3/4 sticks butter
4 heaping Tablespoons unsweetened baking cocoa
6 Tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)
1/2 cup finely chopped pecans or walnuts, optional (Jane did not use nuts in her frosting and it was great…so if you don’t like nuts, leave them out!)
Preparation
