Week Three Recipes

We've almost reached the end of August, and it has been a busy week!  Hence the lateness of this post. Last week was a little tricky too.  I planned on making the chicken, but something came up, and well, truth be told, I forgot to defrost it. It was okay though because we had tons of leftovers and parents came to visit us.  Needless to say, we'll be having chicken this week.  And so, here are the recipes for this week.

Monday: Fettuccine with Sausage & Leeks; Cucumber Salad

• Since I forgot to defrost the chicken, I had the leeks and cucumbers.
• I bought fettuccine ($2), parsley ($2) and sausage ($2.50).
• I made the Italian Salad Dressing --- oh my goodness this is so easy.  I usually buy a packet because my grandma always did.  Well, I thought I had some mix, but I did not.  I found this recipe, and it tastes exactly the same except there are limited ingredients and I can pronounce them.  It is literally as easy as the packet.  Just slice up the cucumber, and pour the dressing on top.
• Meal for two, plus two lunches = $6.50... and may I say this tasted fantastic.

Tuesday: Spaghetti Squash with Kale and Kidney Beans

• I bought a spaghetti squash ($3), garlic (.50) and kale ($2).
• I had a can of kidney beans so I used those instead.
• I had olive oil, red pepper, salt and parmesan.
• Meal for two, plus two lunches = $5.50. (Another delicious choice).

Wednesday: CG - Coca-Cola Cake.... Cracker Barrel Style

• I bought buttermilk($1) and coke ($1).
• I had everything else.
• We had 1/4 of the sheet cake left after group, so that means we get dessert!! ($2)

Thursday: Roast Chicken or Roast Chicken, Purple Cabbage and Carrots

• I bought cabbage ($2) and carrots ($2).  Add some butter, seasoned salt and sauté for a tasty vegetable medley. 
• I had the chicken and seasoning.
• Dinner plus leftovers = $4.

Friday: Bubble and Squeak (Please try this.... it is true comfort food!)

• I bought bacon ($4), jalepeno cheese ($3), and 2 large potatoes ($1).
• I had cabbage and carrots.
• Meal plus two lunches = $8.

Saturday: White Bean Chili

• I bought an onion ($1) and a jalepeno (.50), and a bag of dried white beans ($2).
• I had carrots, I made the chicken stock, and had all of the other spices.
• Dinner plus two more dinners to freeze = ($3.50)

Sunday: Leftovers

• Already paid for!

Dinner for the Week = $29.50

Vegan Orange Cake

Over the summer, my husband and I took a trip to New York City. One of my very favorite things of the whole trip was visiting a restaurant called Alice's Tea Cup. I've written about it before, so I won't go through all of the details again, but it truly was one of the most charming and quirky dining experiences that I've ever had.

I bought the cookbook, and I haven't had the chance to make as many recipes from it as I would have liked, but I finally had the opportunity. About a month ago, a family member invited us over for dinner and requested a non-dairy dessert. That got my mind turning because just about everything I make involves copious amounts of butter or heavy whipping cream. Then, I remembered my trusty cook book and that there were some vegan recipes inside. I found the Vegan Orange Cake, and I chose it because it didn't call for soy anything, and I had everything (except for the oranges) on hand.

This cake was so tasty; it was moist and crumbly. I don't know what vegan food is supposed to taste like, but if it all tasted this good, I think I could make the switch. Don't let the title fool you if you think you are a carnivore to the core... I'm pretty sure that you'll be able to eat at least one piece of this.

Image Source

I hope you enjoy; here's the recipe:

Vegan Orange CakeFrom: Alice's Tea Cup

Ingredients:

2 1/4 cup all-purpose flour
1 1/2 cups turbinado sugar
1 1/2 ts. baking soda
3/4 ts. kosher salt
1 1/2 cups freshly squeezed orange juice
1 1/2 Tb. freshly grated orange zest
1/2 cup vegetable oil
1 1/2 TB. apple cider vinegar
1 1/2 ts. vanilla extract

Directions:

1. Preheat the oven to 350. Spray a deep 8-inch round, non-stick cake pan with cooking spray. (I used a spring form pan.) (If your pan is not non-stick, coat it with cooking spray, and line the bottom with parchment paper. This batter is extremely sticky!)
2. In a large mixing bowl, combine the dry ingredients.
3. In a medium bowl, combine the orange juice and zest, oil, vinegar and vanilla. Use a mixer and add the wet ingredients to the dry. Mix until the batter is completely smooth.
4. Pour the batter into the prepared cake pan, and bake for 25-30 minutes (mine took almost 50 minutes...maybe a touch longer. After 25 minutes, I covered mine with aluminum foil so it would brown too much. I'm not sure why there was such a drastic time difference, but all turned out well. JUST BE SURE TO WATCH IT CAREFULLY!!!)
5. Transfer the cake, still in the pan, to a wire rack to cool. When it is cool, carefully remove the cake from the pan and place it on a cake plate or stand.

Orange Glaze

Ingredients:

1 Tb. freshly grated orange zest
1/4 cup freshly squeezed orange juice
1 cup powdered sugar

Directions:

1. Whisk all of the ingredients together in a medium bowl until the consistency is thick and smooth. Cover until ready to use.
2. Slowly pour the glaze onto the center of the cake so that it spreads evenly across the top and down the sides, covering the cake. Let the cake stand for at least 30 minutes to give the glaze a chance to set.

You can decorate the top with some fresh orange slices... perfection!

Pumpkin Crunch Cake

Hello Friends! I hope you had a wonderful Thanksgiving! Thanksgiving leftovers are the best, and here is a recipe that you can make if you have a left-over can of pumpkin pie puree. It's really simple and it's really tasty. If you've ever had dump cake, it's very similar. So here is how you make this festive fall dessert:

Pumpkin Crunch Cake

Source: The Picky Apple

Ingredients:

* 1 box yellow cake mix

* 1 can pumpkin puree (15 0z)

* 1 can crushed pineapple, drained

* 3 large eggs

* 1 1/2 cups sugar

* 1 tsp. cinnamon

* 1/2 tsp. salt

* 1 cup pecans, chopped

* 1 cup butter, melted

Directions:

1. Heat oven to 350 degrees F. Grease bottom of 9 x 13″ cake pan.

2. Mix pumpkin, pineapple, milk, eggs, sugar, cinnamon, and salt.

3. Pour mixture into greased pan.

4. Sprinkle dry cake mix over pumpkin mixture and top with pecans.

5. Drizzle melted butter over pecans. Bake 50-55 minutes.

Pumpkin Spice Cake with Chai Buttercream

I'm sorry that I have been gone, but you will surely accept the peace treaty that I set before you today. Last night, we had a friend's Thanksgiving, and I made a pumpkin cake with chai icing. It was perfectly moist and the Italian butter cream (though it gave me mild fits) was supremely worth every last calorie.

Thanksgiving desserts (at least in my mind) usually revolve around pie. My grandmother would always make pumpkin pie for our meals, and it always seemed fitting. But I like cake. So I set about finding a festive fall cake that screams Thanksgiving. This cake was soooo easy to make. I made it at midnight, half asleep, and it turned out perfectly. It has a wonderful spiciness and a very mild pumpkin flavor, so if you don't like it, you won't really taste it. I think it basically just adds moistness to the cake.

The icing also has a nice spiciness, and as I was making it, my kitchen filled with the sent of a chai latte. It was heavenly. I will say though that this icing is a bit fussy. It requires that you boil the sugar - water combo and I don't really have a candy thermometer. The first time that I made it, I boiled it too long and it became like jolly ranchers before I realized what had happened. (Beware: it will look lovely and liquidy in the sauce pan, but it hardens quickly!!) So a little wiser to this icing's plot, I just eyed it instead of timing or using the thermometer.

Despite my icing antics, it was well worth it, and hopefully it will run smoother for you! I think you should give it a go as it was well worth it! If the icing does overwhelm you, I would just make a normal butter cream or cream cheese frosting (either would be great) and add the chai spices to that.

Click Here for Photo Source

Anyways, on with the show...

Pumpkin Cake with Chai-Spiced Italian Buttercream
Adapted from Cuisine at Home Magazine
Issue No. 84

Pumpkin Cake:
*2 1/2 cups cake flour
* 2 tsp. cinnamon
* 1 tsp. baking soda
* 1/2 tsp. table salt
* 1 can (15 oz.) pumpkin puree
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 1/2 cup vegetable oil
* 1 tsp. vanilla extract
* 2 eggs (at room temp.)
* 1/2 cup hot water

Cake Directions:
(1 hour total)
(16 servings ... at least)

1. Preheat oven to 350 degrees F. Coat insides of two 8x2 inch round cake pans with non-stick spray. Line bottoms with parchment paper; coat paper with non-stick spray.

2. Sift together flour, cinnamon, baking soda, baking powder, and salt in a bowl; set aside.

3. Beat together pumpkin, sugars, oil and vanilla in a bowl with a hand mixer on medium speed until combined. Beat in one egg at a time until incorporated.

4. Alternately add flour mixture and hot water to the sugar mixture, beating after each addition.

5. Divide batter between cake pans; smooth top with a spatula. Bake until cakes come out clean, about 28-30 minutes (mine took 25). Cool for 10 minutes on a wire rack, then turn them out to cool completely.

Chai Spiced Italian Buttercream:
* 1 1/2 tsp. cinnamon
* 1 tsp. ground ginger
* 1/2 tsp. each: ground nutmeg, cardamom and cloves
* 1 cup sugar
* 1/4 cup water
* 1 Tbsp. light corn syrup
* 5 egg whites at room temp.
* 1/2 tsp. cream of tartar
* 4 sticks unsalted butter at room temp. (yep... you read that right.)

Directions:
(30 minutes total)

1. Stir together spices and set aside.

2. Boil sugar, water and and corn syrup over medium heat, stirring occasionally. (Now, here is where I had trouble... this is what the recipe says to do!) When syrup reaches 230 degrees, begin whipping egg whites in a bowl of a stand mixer on high speed with the whisk attachment until foamy. Add cream of tartar and beat to stiff peaks. Meanwhile, continue cooking syrup until it reaches 245 degrees.
(What I did that worked: The 2nd time I started the egg whites at the same time as my sugar syrup. I mixed it on medium high and added the cream of tartar as called for. I then continued to watch the syrup and just eye balled when I thought it was done. If you pull out the spoon, you would see an ever so slight graininess of the sugar. It was mostly dissolved so that when I did add it to the egg whites, you didn't notice it.)

3. Immediately remove syrup from heat. Drizzle about 1 tbsp and all of the spice into the whipped egg whites; beat on high until thoroughly combined.

4. Continue drizzling syrup, beating until all is added and combined. Continue beating until sides are cooled to room temp. (About five minutes) (Note: as my syrup cooled, some hardened on the side of the bowl, but the icing itself was totally fine. I just avoided that as I went to frost my cake.)

5. Add butter 1 tbsp at a time, beating well after each addition. Buttercream may appear to curdle, but continue beating. It will all come together when all of the butter is added.

To Assemble:

Cut each cake in half. Apply frosting between each layer, on the top and on the sides! (You will have a nice, tall, four layer cake that is supremely moist and not overly sweet.

Cracker Barrel Memories

Today, I pay homage to my lovely former roommate. Every fall, we would tromp into our local Cracker Barrel, have the broccoli cheddar chicken with hash brown casserole and carrots (you know-- to make it a balanced meal.) (wink wink.) To make our evening complete, we would share a piece of the coca-cola cake with ice cream. This meal was the epitome of the perfect fall evening. We would also show up in our pajamas, but no one looked twice... it's how we rolled.

My friend and I are far apart now, but every time I make this cake, I think of her. It's a delicious cake though, and it may not have sentimental value to you, but you will make it again and again just because it is that good... and easy too. I've mentioned this cake before, but making it yesterday reminded me of it again. I thought you could use a refresher too.



Click here for the cake's directions.

Raspberry Truffle Cake

I've stated before that I am mildly Pinterest obsessed. I've had a picture saved to my desserts board, and I couldn't stand simply looking at it any more. The one thing about making a cake of three layers is that you really need an excuse to make it. It would be considered glutenous to make a cake for just two people, so I needed a large group; enter snack week.

Yesterday was my turn to bring snacks to my community group, and I decided to make a raspberry chocolate truffle cake. I saw this cake on Annie's Eats, but I tweaked it slightly. I have a chocolate cake recipe that I love and will never stray from. I used the raspberry filling and frosting recipe and the chocolate ganache recipe that hers called for. I decided not to add the chocolate glaze just because I thought it had enough chocolate and richness as it was. Below is my finished product. If you would like the original recipe, you can find it here.

Photo Compliments of my Lovely Husband :)
He does a much better job than me.

Ingredients:

Chocolate Cake:
Click Here

Raspberry filling:16 oz. frozen raspberries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice

Ganache filling:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature

Raspberry frosting:
1 cup sugar
4 large egg whites
21 tbsp. unsalted butter, at room temperature
1/3 cup strained raspberry puree
½ tsp. vanilla extract

Directions:

To make the raspberry filling, drain the thawed berries, reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups. Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and whisk in the lemon juice. Fold in the drained berries with a spatula. Cover and chill until ready to use. (The filling will continue to thicken as it chills.)

To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan and bring to a simmer. Immediately remove from the heat and pour the hot cream over the chopped chocolate. Let stand 1-2 minutes, then whisk together until a smooth, thick ganache is formed. Whisk in the butter 1 tablespoon at a time until completely incorporated. Let the ganache sit to thicken a bit so that it is suitable for spreading and piping. (To speed thickening, place the bowl in the fridge or freezer and whisk every 10 minutes to ensure even cooling until the desired consistency is reached.) Transfer about ½ cup of the thickened ganache to a pastry bag fitted with a plain round tip about ½-inch in diameter. Reserve another ½ cup of ganache in a small bowl or container. (This can be used later for decorative detailing, if desired.)

To assemble the cake, place one of the cooled cake layers on a cake board or serving platter. Spread ½ cup of the ganache in an even layer over the cake. Using the reserved ganache in the pastry bag, pipe a border around the perimeter of the cake layer. This will act as a well to help hold in the raspberry filling. Spoon some of the raspberry filling inside the ganache border in an even layer. Top with another layer of cake and repeat this process, layering with another ½ cup of ganache and additional raspberry filling. Top with the remaining cake layer.

To make the raspberry frosting, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I used my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Frost the top and sides of the assembled cake with the raspberry buttercream, smoothing the surface as much as possible. Chill until ready to serve.

Caramel Sauce

Oh what to say, what to say? Homemade caramel is absolutely the best, and I will never buy the store brands again. Last night, I made caramel for some cupcakes that I am making (I'll post those tomorrow), and it is absolutely the easiest and most fulfilling of recipes for the amount of time and effort it takes.

For the longest time, I was scared of caramel. I don't know why, but I always pictured it bubbling up (which it did) and ending in a burnt, sticky mess (it did not.) Actually, the end result was a thick, smooth topping that trumps any brand out there. Plus it only has 4 ingredients and one is water. My version is healthier (ha) and I know exactly what's in it. It would also make a lovely gift.Sass+Frass

Ingredients:
1 1/2 cups sugar
1/3 cup water
1 1/4 cup heavy cream
1/2 teaspoon vanilla

Directions:
1. Place the sugar in the center of a sauce pan, and add the water. DO NOT STIR. Why you ask? Sugar crystals will form up the side, and they don't dissolve easily once they harden. No stirring, no crystals in caramel.
2. Let the mixture boil; still do not stir, but keep a very close eye.
3. Wait until the mixture becomes a dark golden amber color (350 degrees on candy thermometer). Begin to slowly add your cream, but now you need to stir like crazy! The whole thing will bubble up and hiss, but fear not, it will calm down; just keep stirring and adding more cream.
4. Remove your caramel from the heat and stir in the vanilla. (A salted caramel alternative could be to add a dash of Himalayan sea salt... delish.)
5. Let the caramel cool to room temperature, jar it, and use when ready. It will continue to thicken as it cools, especially in the fridge.

Use as a topper on ice cream, cakes, toast (just kidding about the toast... or am I?)

Enjoy!

Chocolate Cake with Whipped Cream Frosting

Today's a snow day, but yesterday was our teacher birthday party. I always make a cake, and I was scouring Annie's Eats to find a new dessert to be devoured. I found the Tuxedo Cake, and I decided it would be perfect. I did change the chocolate cake recipe, though. I have one that is tried and true, so I figured why mess with a good thing?

Image from Annie's Eats
Everyone raved over the cake, and I agree. It was very good. The "frosting" is simply a massive amount of heavy whipping cream(4 cups to be exact) and some powdered sugar. It is topped with a chocolate ganache and chocolate covered strawberries... mmm. :)

Here are my steps:

Step 1: Make the cake!
Annie's recipe calls for this cake, but I used mine. Click here for my recipe. Make sure to let it cool completely before frosting. (I put mine in the freezer just so it wouldn't get crumbs in the pure white cream.)

Step 2: Make the frosting.
You will need 4 cups heavy whipping cream and 1 1/2 cups sifted powdered sugar.
Beat the heavy cream to sift peaks, then add the sugar slowly. Continue to beat until stiff peaks form. Do not over beat.

Image Source

Step 3: Frost the cake.
This frosting makes plenty to make the cake, so add lots of frosting. :) Once the cake is set, put the cake in the fridge for at least an hour before topping with ganache.

Step 4: Make the chocolate covered strawberries.
You will need about 6 strawberries and half a bag of chocolate for dipping. If you want to drizzle with white chocolate, you will need about 1/4 of a bag.
Clean the strawberries, and make sure they are very dry. Melt the chocolate and dip strawberries. Place on wax paper on a baking pan, then put the strawberries in the freezer to harden. Melt the white chocolate, then drizzle over the strawberries.

Image Source

Step 5: Make the ganache.
You will need 1/2 cup heavy whipping cream, 4 ounces baker's chocolate, 1/4 cup corn syrup and 1 tsp. of vanilla.
Simmer the heavy whipping cream then remove from heat. Add the chocolate and stir until melted. Add the syrup and vanilla. Let the chocolate set for 10 minutes to thicken then pour over the cake. Add the strawberries to the top so they can set in the ganache. Place the back in the fridge until you are ready to serve.

It seems like a lot to do, but make the cake the day before and freeze it! Make everything else the next day. You'll save your mind by using time wisely. Break apart preparation and clean up!

I'm Back with a Bang

Do you see this picture? Enough said.Source : Under the High Chair

So what is in this tasty treat you ask? Sugar and spice and vinegar... that's right. For our teachers' birthday celebration, I made Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze.
This recipe is from Sky High : Irresistible Triple Layer Cakes. (I finally got it thanks to a gift card from Mamaw!)

Here is the recipe:

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
(Makes an 8-inch triple-layer cake; serves 12 to 16)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Also, once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

And school is out in nine days...look forward to more recipes, decorating ideas and diy(s) coming soon!

Easter Dinner

Hello Friends! In case you haven't made your Easter menu, here's what I'm making. Let me know if you have any favorite Easter dishes. Click on the link to find the recipe.

Saratoga Springs House Salad
Honey Baked HamPineapple CasseroleSmokey Gouda Potato Gratin: This is my mom's recipe. I don't have it yet, but I'll post it when I get it because it is simply AMAZING!

Cook's Illustrated Green Beans Casserole
AsparagusJiffy Corn PuddingSister Shubert RollsGrapefruit Cake
If you weren't hungry before, I bet you are now! Go make something delicious!

Double Fudge Coca-Cola Cake

Talk about a dessert you could eat for breakfast, lunch and dinner.... this is it. (That probably wouldn't be the healthiest choice, but oh well!) This coca-cola cake is tried and true, and it comes very close to the cake you can find at Cracker Barrel. Here is the recipe:

Ingredients for the Cake:

*1 cup coca-cola
*1/2 cup oil
*1 stick butter
*3 tablespoons cocoa
*2 cups sugar
*2 cups flour
*1/2 teaspoon salt
*2 eggs
*1/2 cup buttermilk
*1 teaspoon baking soda
*1 teaspoon vanilla

Directions for the Cake:

In a saucepan, bring Coca-Cola, oil, butter, and cocoa to a boil.
Mix the sugar, flour, and salt, then pour into the boiling liquid and beat well.
Add the eggs, buttermilk, baking soda, and vanilla; beat well.
Pour into a greased and floured cake pan. Bake at 350 for 20-25 minutes. (That's what my directions say, but it has always taken me at least 40-45 minutes... so just be sure to watch it.)

Ingredients for the Icing:

*1 stick butter
*3 tablespoons cocoa
*6 tablespoons cream or milk
*1 tablespoon vanilla
*1/2 - 1 cup chopped pecans (I don't use these)
*1 pound confectioners sugar

Directions for the Icing:
In a saucepan, combine the butter, cocoa and milk.
Heat until the butter melts.
Beat in the remaining ingredients and spread on the hot cake.
Cool before cutting. (This is the hardest part!)