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Lorraine Mosley's Saucepan Chocolate Cake

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  • 1/2 cup (1 stick) butter or margarine
  • 4 tablespoons cocoa
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup buttermilk plus 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract


  • 1/2 cup (1 stick) butter or margarine
  • 4 tablespoons cocoa
  • Pinch of salt
  • 6 tablespoons milk
  • 1 box powdered sugar, sifted
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract


  1. Cake: In a medium or large saucepan, mix butter or margarine, cocoa and water; bring to a boil then turn off heat.
  2. Combine flour, sugar and baking powder. Add to the cocoa/butter mixture.
  3. Add remaining ingredients to the mixture in the saucepan.
  4. Heat 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.
  5. When cake is done, pierce cake with a fork and pour hot icing over hot cake.
  6. DO NOT WASH SAUCEPAN! Make icing in it just before cake is done!
  7. Frosting: In the same UNWASHED saucepan, mix butter, cocoa, salt and milk. Heat until butter is melted.
  8. Add the powdered sugar, pecans and vanilla extract to the hot mixture.
  9. Mix well and pour hot frosting over hot cake.

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!

Posted by FootsieBear at Recipe Goldmine 6/17/01 12:39:46 pm.

Source: This was given to me by Lois Hairsonton in 1969.