Creole Cake

Preheat oven to 325. In large mixing bowl, whisk together the sugar, eggs, oil and buttermilk. Fold in the dry ingredients: flour, cocoa, bakng soda and salt. Add vanilla and boiling water. Blend. Pour into 9 x 13 ungreased glass baking dish. Bake 35-40 min. Place first four topping ingredients into a small bowl and mix well. Spread topping on cake as soon as it comes out of the oven. Sprinkle w pecans. Return to oven for 15 minutes or until topping is brown. Cut into squares in the pan and serve.

Cake
Sugar 2 c
Eggs 2
Canola Oil 1/2 c
Buttermilk 1/2 c
Flour 2 c
Baking soda 1 tsp
Cocoa 2 T
Salt 1/4 tsp
Vanilla 1 tsp
Boiling Water 1 c
Topping
Butter 4 oz unsweetened
Light brown sugar 1 c packed
Coconut 1 c
Evaporated milk 1/2 c
Pecans 1 c chopped