ms. elizabeth smith's german chocolate cake

Okay, so I grew up with a lady at our church that made the best German chocolate cake.
I mean, wow.

It's got a super moist and rich chocolate cake under the most fantastically fudgy frosting ever.
I mean, really, the cake is just a vehicle for the frosting to get into my mouth.
Seriously.
It's like a layer of fudge over a some pretty awesome chocolate cake.
A layer of fudge, people.

But okay, that's enough blabber...go out and make this!!

Ms. Elizabeth Smith's German Chocolate Cake

Makes one sheet cake.

2 cups flour
2 cups sugar
2 sticks of butter
2 tablespoons Dutch processed cocoa
1/2 package German chocolate
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1 tablespoon vanilla
1 stick of butter
1/2 package German chocolate
2 tablespoons Dutch processed cocoa
6 tablespoons whole milk
1 pound powdered sugar
1 teaspoon vanilla
2 cups chopped pecans

Preheat your oven to 350*.
Mix the flour and sugar in a large mixing bowl.  Set aside.

Meanwhile, combine the butter, cocoa, German chocolate, and water in a medium saucepan.  Bring to a boil and pour over the sugar and flour mixture.  Stir to combine.

Add buttermilk, soda, eggs, salt and vanilla.  Stir to combine.
Pour into a greased and flour 9x13" baking pan.

Bake for 20-25 minutes and remove to slightly cool down.  (You still want it warm.)

Meanwhile, put all the powdered sugar in a medium bowl.  Set aside.
Combine the other stick of butter, other half package of German chocolate, cocoa and milk in the same saucepan and bring to a boil.

Pour the chocolate mixture over the sugar and whisk to combine.

Add vanilla and fold in chopped pecans.

While the cake is still warm, pour the frosting over.  Spread to edges to really seal in the cake.

Let cool completely (if you can) and enjoy!