Linda Lee’s Chocolate Pecan Sheet Cake

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 sticks margarine
2 tablespoons cocoa
1 cup water
½ cup buttermilk
2 eggs
1 tablespoon pure vanilla extract
Chocolate Pecan Icing

1. Preheat oven to 350ºF.
2. In a large mixing bowl sift sugar, flour, baking soda and cinnamon.
3. In saucepan melt sticks oleo. Add cocoa and water. Bring to a rapid boil, pour over dry ingredients.
4. Add buttermilk, eggs and vanilla. Pour into greased and floured 13-inch-by-9-inch-by-2-inch baking pan.
5. Bake in a preheated oven for about 25 minutes.

Chocolate Pecan Icing
1 stick margarine
4 tablespoons cocoa
6 tablespoons buttermilk
1 box powdered sugar
1 teaspoon pure vanilla extract
1 cup Pecan Valley Pecan Pieces

1. In a medium saucepan bring oleo, cocoa and buttermilk to a boil. Remove from heat.
2. Add powdered sugar, vanilla and pecans. Stir until smooth.
3. Spread over warm cake.

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