16 servings
This recipe came from my friend,
Donali Howell.
| 2 | cups flour, all
purpose |
| 2 | cups sugar |
| 1/2 | teaspoon salt |
| 1 | teaspoon baking
soda |
| 3 | sticks margarine,
divided |
| 1 | cup water |
| 8 | tablespoons cocoa,
divided |
| 1/2 | cup sour cream |
| 2 | each eggs |
| 6 | tablespoons milk |
| 1 | pound
confectioners' sugar |
| 1 | cup pecans, chopped |
| 1 | teaspoon vanilla
extract |
Combine flour, sugar, salt and
soda. Bring to boil 2 sticks of margarine, 1 cup of water and 4 tablespoons of cocoa. Add
all at once to flour mixture; also 1/2 cup of sour cream and eggs. Mix well. Pour into
greased 13x9x2 inch baking pan. Bake 20-25 minutes at 350 degrees. Ice while hot: Bring to
boil 1 stick margarine, 6 tablespoons of milk and 4 tablespoons of cocoa. Add all at once
1 box of confectioners' sugar. Mix well and stir in 1 cup of chopped pecans and 1 teaspoon
vanilla. Pour over hot cake. Cool before cutting.
Prep: 0:15 Cook: 0:25 Stand: 0:00
Total: 0:40
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