This recipe was given to my mom by a neighbor, Maxine Welch, (no relation) in 1966 when we lived in Pasadena, TX. The neighborhood mothers and children would get together and go to the park occasionally for a picnic. The cake was still hot when served and made quite an unforgettable impression. We've been making it ever since.
1Combine Flour and Sugar in large bowl. Set aside.
2Combine Cocoa, Water, Oil and Butter in saucepan and bring to a boil. Pour over flour and sugar mixture.
3Put soda into buttermilk. Set aside.
4Mix in beaten eggs and vanilla into batter. Stir in buttermilk and mix well.
5Pour in greased and floured sheet cake pan. Bake at 375 for 40-45 minutes or until tester comes out clean.
Frost while Hot.
6CHOCOLATE FUDGE FROSTING:
Bring 4 tbsp. Cocoa, 1 stick Butter and 4 tbsp Milk to boil over low heat in 2 qt saucepan. Add 1 box Powdered Sugar and mix well. Add 1/2 cup chopped Pecans and pour on cake while hot. NOTE: The pecans may be added on top of frosted cake or omitted completely.