Cake-tastrophe ;)

Last Saturday, I attempted to make the recipe recommended in a previous comment by TaroPhoenix. First off, let me just say I'm sure my problems had nothing to do with the recipe itself.

Normally, I let a bundt cool completely in the pan before flipping it over - and it never gives me any trouble in popping out whole - but in a desire to pour the icing onto a still warm cake, I obviously didn't wait long enough this time. It came out in two huge jagged chunks - as though it'd been cut through, by a drunk person, diagonally from the upper lefthand side to the lower righthand side. But having watched enough epsidoes of Ace of Cakes and Amazing Wedding Cakes I now know that (so long as it's going to frosted) you really can just slam the thing back together again and it will hold (even if it looks a teensy bit wonky).

Anyway, it's the ugliest cake I've ever made ... but it tastes good - and after all, that's what counts! :)

PS - I omitted the pecans because my dad HATES nuts ...

Recipe (courtesy of TaroPhoenix):

Preheat oven to 375 degrees

Mix following ingredients as each is added:
3 eggs
2 cups sugar
1 cup buttermilk
1 cup vegetable oil
2-1/4 cups flour
1-3/4 teaspoons baking soda
dash of salt
½ cup cocoa
1-1/4 cups boiling water
1 teaspoon vanilla
Pour into bundt pan that is sprayed with no-stick spray.
Cook for about 30 minutes or until toothpick says it’s done.

Mix following ingredients in pan on oven, stirring thoroughly as added:

1 stick of melted butter
4 tablespoons cocoa
6 tablespoons buttermilk
1 teaspoon vanilla
1 pound of powdered sugar
1 cup of chopped pecans

I poke holes in the cake and put the icing on warm cake to let it drizzle all through the cake.

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