Ingredients
1/2 cup butter1/2 cup vegetable oil2 ounces unsweetened chocolate1 cup water2 large eggs, room temperature2 cups sugar2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon salt1/2 cup buttermilkFROSTING:1/2 cup butter6 tablespoons 2% milk2 ounces unsweetened chocolate3-3/4 cups confectioners’ sugar2 teaspoons vanilla extract1 cup chopped pecans
Preparation
In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack.
In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners’ sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.
