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Chocolate "Failure" Cake

Yield one 13- x 9-inch cake


  • 1/2 cup boiling water
  • 2 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1/2 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • Drippy Icing

How to Make It

  1. Combine water, cocoa, and soda, stirring well. Set aside.

  2. Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

  3. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in chocolate mixture, vanilla, and pecans.

  4. Pour batter into a greased and waxed paper-lined 13- x 9- x 2- inch baking pan. Bake at 425° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely. Pour Drippy Icing over top of cake. Cut cake into squares to serve.

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