- 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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