I got these neato Pyrex dishes WITH LIDS recently. A 9X13 and an 8X8. Since I take alot of dishes here and there and also make dishes from scratch, it just seemed really nice to get a dish WITH A LID I could just pop on and not have to depend on plastic or foil. This cake takes about 50 minutes start to finish. It makes a great cake to take to a BBQ or potluck dinner or to give to a neighbor just because. Seeking out Mexican vanilla is so worth it. I got an 8 oz bottle for $1.70! It it more flavorful and richer than any store or speciality brand I’ve used before. This recipe is from Central Market in Austin, Texas based on millions of Texas women’s recipes who brought this to countless picnics and parties. Enjoy!

TEXAS FRIENDSHIP CAKE
2 C unbleached white flour
2 C white sugar
1 tsp baking soda
1/4 tsp salt
1 C butter
1/3 C unsweetened cocoa powder
2 eggs
1/2 C buttermilk
1 1/2 tsp Mexican vanilla

Preheat oven to 350 degrees.
Have everything at room temperature. Combine flour, sugar, baking soda and salt and mix well. Bring butter, cocoa powder and 3/4 C water to a boil in a medium saucepan, stirring constantly. Add mixture to dry ingredients and mix thoroughly. Add eggs, buttermilk and vanilla and beat until mixed. Batter will be thin. Pour into a greased 9X13 pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Cool about 10-15 minutes and then pour Chocolate Buttermilk Frosting on top and cool before you cut.

CHOCOLATE BUTTERMILK FROSTING

1/4 C butter
3 T unsweetened cocoa powder
3 T buttermilk
2 1/4 C sifted powdered confectioners’ sugar
1/2 tsp Mexican vanilla
3/4 C toasted chopped pecans*

Bring butter, cocoa powder and buttermilk to a boil in a saucepan. Remover from heat and add sugar and vanilla and stir until smooth. Stir in pecans and pour over cooled cake.

*toast pecans on a cookie sheet in a preheated 350 degree oven for 10 minutes. Take the cookie sheet out and immediately place the pecans on a rack to cool