Louisiana Chocolate Cake

A. Mix together in a 9×13 glass pan (ungreased):
2 cups flour
2 cups sugar
1 tsp baking soda
2 tsp cinnamon (or more :))

B. Melt over low heat (in ~2-quart pan):
4 Tbsp cocoa
1/2 cup vegetable shortening
1 cup water
1 stick of butter (1/2 cup) (not margarine)

C. Pour chocolate sauce into flour mixture (in 9×13 pan) and mix well.  (Do not wash the ~2-quart sauce pan, it will be needed later.)

D. Beat together thoroughly:
2 eggs
1/2 cup *fresh* buttermilk
1 tsp vanilla

E. Add egg mixture to flour mixture and mix thoroughly.

F. Bake 9×13 glass pan at 325*F for 30-35 minutes. (Use a knife or toothpick to test doneness.)   Start icing (below) after ~25 minutes (~5-10 minutes before cake is done).  (It must remain warm until poured onto cake.)

G. Melt over low heat (in 2-quart pan):
4 Tbsp cocoa
6 Tbsp whole milk (6 Tbsp == 3/8 cup)
1 stick butter (1/2 cup) (not margarine)

H. Remove from heat and mix *very* well (use low heat if needed):
3 + 3/4 cups powdered sugar (same as 1 lb) (sifted if necessary)
2 tsp vanilla (or more :))

H. Pour icing over cake when taken from oven (while icing and cake are still warm). (Okay to let cake cool a little.)  Add pecans to top of icing.

[ Original recipe called for 9×12 metal pan, 350*F, crisco, 1 tsp cinnamon, 1 tsp vanilla in icing, and 1 cup finely chopped pecans in icing. “The cake is good without the pecans but much better with them in my opinion,” wrote Bobby Hoza in ancient times. ]

True Fact: The recipe was obtained in Louisiana  c. 1961/62 by Bobby Hoza when she was at a neighborhood “block party”.  She tasted the cake and hunted for the baker until she found her and obtained the recipe.

Dessert