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.

1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini
3 tsp vanilla
2 1/2 cups flour or GF Mix
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup cocoa
1 tsp salt
2 tsp xanthan gum

1 cup brown sugar
1/2 cup dark corn syrup
2/3 cup sweetened condensed milk
4 Tablespoons butter, melted
1 tsp vanilla
9 cups of granola

Mix ingredients. Add Raisins, Cinnamin, Chocolate Chips, etc. Mash down in two 9″x13″ pans to a thickness of 1 1/4 inches. Bake at 350 degrees for 20 minutes.

2/3 cup rice flour
1/4 cup corn or tapioca starch
1 1/2 tsp xanthan gum
1/4 tsp salt
1Tblsp sugar
1/4 tsp gluten-free baking powder
3 Tblsp cold margarine
3 Tblsp butter
1 egg yolk or replacer
3 Tblsp cold water
1 tsp cider vinegar

Blend dry ingredients.  Cut margarine and butter into small pieces and cut the pieces into the mixture until it resembles a course meal.  Add egg yolk or replacer, water and vinegar.  Blend.
Wrap dough in plastic and press into a ball.  Chill for 1 hour.  Between two sheets of plastic wrap roll dough out into a twelve inch circle (about a 1/4 inch thick).  Remove top sheet of plastic wrap and flip pastry onto a 10-inch pie plate.  Keeping the plastic wrap over the top of the crust, pat it into the pan piecing together any parts that separate when the crust lands in the pan.  Remove the second sheet of plastic wrap.  Crimp edges.

Bob’s Red Mill mix — fabulous.

Kathleen’s recipe: “Just use lots of cocoa!” she says.  “Use _all_ the cocoa in the house,” she adds.