This delicious chocolate cake with nutty, fudgy icing has been featured in numerous cookbooks over the years. It’s actual origin is unknown. It has been lovingly, served at many of our agency potlucks and Teresa’s family celebrations. It works well as cupcakes, too. Great for a Super Bowl party or a Valentine’s celebration.
| CAKE | ||
| Combine in a mixing bowl: | In a saucepan, bring to a boil: | Add: |
| 2 cups plain flour | 1 cup water | 2 eggs |
| 2 cups sugar | 1/2 cup oil | 1 teaspoon soda |
| 1/2 teaspoon salt | 1 stick margarine | 1/2 cup buttermilk |
| 3 Tablespoons cocoa | 1 teaspoon vanilla | |
| Pour into bowl with dry ingredients. | Mix well. Pour into a greased pan, approximately 12*x16. Bake at 350 degrees for 30 minutes. |
| ICING | |
| While cake is baking: | |
| Mix and melt together. DO NOT BOIL | Remove from heat and add: |
| 1 stick butter | 1 cup chopped pecans |
| 1Tablespoon cocoa | 1 box powdered sugar |
| 6 Tablespoons milk | |
| 1 teaspoon vanilla | Immediately pour over cake after removing it from the oven. Cool, cut and serve |