Pecan Chocolate Cake

Serves 18
Cake
2 cups unbleached flour
11/2cups unbleached cane sugar
1/2 tsp salt
2 sticks 365 unsalted butter
3 TB cocoa
2 eggs
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla Frosting
1 stick unsalted butter
3 TB cocoa
6 TB milk
1 box powdered sugar
1/4 tsp salt
1 tsp vanilla
1 cup chopped pecans
Preheat oven to 350°F.
Sift unbleached flour and unbleached cane sugar together in a large bowl. Bring to a boil butter and cocoa and pour over flour mixture, using a whisk to mix whole hot. Beat eggs, baking soda, buttermilk and vanilla together and add to flour/ cocoa mix. Bake for 35 minutes in a sprayed or buttered 9x13 pan. Cool the cake and let it stay in pan.
For the frosting:Melt butter, cocoa and milk in saucepan. Once butter is fully melted, remove saucepan from heat and whisk in powdered sugar, salt, vanilla and chopped pecans until smooth. Pour mixture over cake, spreading evenly.
If desired, the shortening called for in the original recipe can be replaced by natural, non-hydrogenated palm oil shortening, such as Spectrum Naturals brand. This shortening does not contain trans fatty acids.
Also, if desired, to lower fat content one of two sticks of butter used in making the cake can be replaced by 1/2 cup applesauce. This step, however, would likely lead to a denser cake.
Nutrition Info
Per Serving (3.3 oz-wt.): 370 calories (190 from fat), 21g total fat, 10g saturated fat, 2g dietary fiber, 4g protein, 44g carbohydrate, 65mg cholesterol, 150mg sodium