My wonderful Auntie Nita made this fabulous cake all during my childhood, and I started making it right after I got married (way back in in 1963). Everyone seems to love it, and since it's so quick from bowl to plate, it's my go-to dessert when I'm pressed for time. With it's fudgy and delicious frosting, it is by far my favorite chocolate cake ever. I have never been able to let it cool before I had to have a piece.
1In a medium sauce pan bring to a boil the water, butter, cocoa powder, and salt.
2Combine the flour and sugar in a large mixing bowl and add the hot chocolate mixture. Mix well.
3Combine and add the buttermilk, baking soda, vanilla, and eggs. Mix well.
4Pour into a greased and flowered jelly roll pan and bake in a preheated 350-degree oven for about 20 minutes. NOTE: If I use the broiler pan that came with my oven instead of the jelly roll pan, I add 3 minutes to the baking time.
5FOR THE FROSTING:
Bring the butter, milk, cocoa powder, and Karo syrup to a boil.
6Remove from heat and add the powdered sugar, vanilla, and salt. Mix until smooth (takes a little time) and add chopped walnuts or pecans if desired and pour over warm cake, spreading gently to avoid tearing the cake. Now is the time for your first piece of this glorious dessert.