Lorraine Mosley's Saucepan Chocolate Cake Recipe

A scratch chocolate cake mixed in a sauce pan. Simple, moist, and delicious.

• Meal Type: Dessert
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 4 tablespoons cocoa
• 1 cup water

Directions

1. In a medium or large saucepan, mix all ingredients and bring to a boil then turn off heat.
2. Then combine:
3. 2 cups all-purpose flour
   2 cups granulated sugar
   1/2 teaspoon
4. Add to the cocoa/butter mixture.
5. 1/2 cup buttermilk plus 1 teaspoon baking soda
   2 eggs, lightly beaten
   1 tablespoon cinnamon
   1 teaspoon vanilla extract
6. Add to mixture in saucepan.
7. Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch cake pan. Pour cake batter in prepared pan and bake 35-40 minutes.
8. When cake is done, pierce cake with a fork and pour hot icing over hot cake.
9. DO NOT WASH SAUCEPAN!!! Make icing in it just before cake is done!!!
10. Frosting
11. In same saucepan bring to a boil:
12. 1/2 cup (1 stick) butter or margarine
    4 tablespoons cocoa
    Pinch of salt
    6 tablespoons milk
13. Add to hot mixture:
14. 1 box powdered sugar, sifted
    1 cup chopped pecans
    1 teaspoon vanilla extract
15. Mix well and pour hot frosting over hot cake.
16. Footsie Note: The first time Lorraine brought me some of this, she said taste it, it's better warm. I ate half the plate! It ain't half bad 2 days later either - if it lasts that long!