Chocolate Cake With Fudgy Pecan Icing

• 1-1/2 cup Water
• 1-1/2 stick Butter
• 3/4 cups Liquid Shortening (vegetable Or Canola Oil)
• 3 cups Sugar
• 3 cups Flour
• 8 teaspoons Cocoa
• 1-1/2 teaspoon Baking Soda
• 1/4 teaspoons Cinnamon
• 3/4 cups Buttermilk
• 3 whole Eggs
• 1-1/2 teaspoon Vanilla
• _____
• Chocolate Frosting
• 3/4 cups Margarine
• 1-1/2 cup Sugar
• 6 ounces, fluid (small Can) Evaporated Milk (or 2/3 Cup)
• 3/4 cups Chocolate Chips
• 1/2 cups Or More Chopped Pecans

1. Put water, butter (or margarine), and liquid shortening (I use canola oil) in a sauce pan. Heat to a simmer and remove from heat.
2. In the meantime, while the above ingredients are simmering on the stove, put the sugar, flour, cocoa, baking soda, and cinnamon in a mixer. Mix up the dry ingredients then slowly add the hot ingredients.
3. Once the hot ingredients are incorporated into the dry ingredients, add the buttermilk, eggs, and vanilla. Pour into a greased and floured large bundt pan. Batter will be very thin.
4. Bake at 350 degrees for 50 minutes or until cake is firm.
5. When cake is completely cooled, prepare the frosting. Bring margarine, sugar, and milk to a boil. Boil for 3 1/2 minutes. Remove from heat, add chocolate chips, and beat until thick. Add pecans and pour on cake.

water, butter, liquid shortening, sugar, flour, cocoa, baking soda, ubc, buttermilk, eggs, vanilla, chocolate frosting, margarine, sugar, fluid, chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/chocolate-cake-with-fudgy-pecan-icing/ (may not work)