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Makes One 13 x 9 x 2-inch Cake 12 to 16 ServingsCake 1 -3/4 cups granulated sugar 3/4 cup Butter Flavor Crisco - all-vegetable shortening or 3/4 Butter Flavor Crisco stick 2 eggs 2 tablespoons cocoa 1 tablespoon vanilla extract 1/4 teaspoon salt 1/2 cup buttermilk or sour milk* 1 teaspoon baking soda 2 -1/2 cups all-purpose flour 1 cup cola soft drink (not sugar-free) Frosting 1 box (1 pound) confectioners' sugar (3-1/2 to 4 cups) 6 tablespoons or more cola soft drink (not sugar-free) 1/4 cup cocoa 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1 cup chopped pecans, divided Heat oven to 350ºF. Line bottom of 13 x 9 x 2-inch baking pan with waxed paper. For cake, combine granulated sugar and 3/4 cup Crisco in large bowl. Beat at medium speed of electric mixer 1 minute. Add eggs. Beat until blended. Add 2 tablespoons cocoa, vanilla and salt. Beat until blended. Combine buttermilk and baking soda in small bowl. Add to creamed mixture. Beat until blended. Reduce to low speed. Add flour alternately with 1 cup cola, beginning and ending with flour, beating at low speed after each addition until well blended. Pour into pan. Bake at 350ºF for 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool 10 minutes before removing from pan. Invert cake on wire rack. Remove waxed paper. Cool completely. Place cake on serving tray. For Frosting, combine confectioners' sugar, 6 tablespoons cola, 1/4 cup cocoa and 1/4 cup Crisco in medium bowl. Beat at low, then medium speed until blended, adding more cola, if necessary, until of desired spreading consistency. Stir in 1/2 cup nuts. Frost top and sides of cake. Sprinkle remaining nuts over top of cake. Let stand at least 1 hour before serving. Note: Flavor of cake improves if made several hours or a day before serving. * To sour milk: Combine 1-1/2 teaspoons white vinegar plus enough milk to equal 1/2 cup. Stir. Wait 5 minutes before using. |
