Uncle George Bishop was an engineer for the railroad. He traveled around a good bit. He also liked to take hunting and fishing trips. Once while he was in Louisiana, he stayed with a Cajun family there, and brought back this recipe as a gift from the lady of the house. Miss Nellie and Miss Daisy made the cake, and it became an instant hit.
photography lynne harty
- 2 cups sugar
- 2 eggs
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 cups unbleached all-purpose flour
- 2 tablespoons cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup boiling water
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar (packed)
- 1 cup coconut
- 1/2 cup evaporated milk
- 1 cup pecans, chopped
- Preheat the oven to 325° F.
- In large mixing bowl, whisk together the sugar, eggs, oil, and buttermilk. Fold in the dry ingredients: flour, cocoa, baking soda, and salt. Add the vanilla and boiling water. Blend all of the ingredients together.
- Pour the batter into a 9-by-13 inch glass baking dish. Do not grease the dish. Bake for 35 to 40 minutes.
- Place the first four topping ingredients into a small bowl, and mix together well. Spread the topping on the cake as soon as it comes out of the oven. Sprinkle with pecans.
- Return the cake to the oven for another 15 minutes, or until the topping is brown. Cut into squares in the pan, and serve.
SERVES 12 TO 16 PEOPLE