Source:

Pam Smutny

Serves/Makes:1 12x18 inch cake

Ingredients

• Cake:
• 2 cups (475 ml) flour
• 2 cups (475 ml) sugar
• 1 stick margarine (not light)
• 1/2 cup (125 ml) shortening
• 4 Tbsp (60 ml). cocoa
• 1 cup (225 ml) water
• 1/2 cup (125 ml) buttermilk
• 2 eggs, slightly beaten
• 1 tsp (5 ml). vanilla
• 1 tsp (5 ml). baking soda
• Icing:
• 1 stick margarine (not light)
• 4 Tbsp (60 ml). cocoa
• 6 Tbsp (90 ml). milk
• 1 box powdered sugar (3 1/4 cup)
• 1 cup (225 ml) pecans
• 1/4 tsp (1 ml). vanilla

Preparation

• Sift flour and sugar together in large bowl.
• Add margarine, shortening, cocoa, and water to a saucepan.
• Bring mixture to rapid boil.
• Pour over sugar and flour mixture and stir well.
• Add buttermilk (or 1/3 cup (80 ml) milk with 1 tsp (5 ml). vinegar), eggs, vanilla and baking soda. Mix well.
• Pour into greased 12 inch x 18 inch pan.
• Bake 20 minutes at 375 degrees (200 C.).
• Start frosting 5 minutes before cake is done.
• Frosting:
• Melt together margarine, cocoa, and milk and bring to boil.
• Remove from heat and add powdered sugar, pecans and vanilla.
• Beat well and spread on cake while hot.
• Leave in pan and cut into squares as needed.

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