Ingredients
- # 1 stick margarine
- # 1/2 cup oil
- # 4 tablespoons cocoa
- # 1 cup water
- # 2 cups unsifted flour
- # 1 teaspoon baking soda
- # 2 cups sugar
- # 1/2 cup sour milk (buttermilk)
- # 2 eggs, beaten
- # 1 teaspoon cinnamon
- # 1 teaspoon vanilla
- ICING
- 1 * 1 stick margarine or butter
- 4 * 4 tablespoons cocoa
- 6 * 6 tablespoons milk
- 1 * 1 pound (1 package) confectioners' powdered sugar
- 1 * 1 teaspoon vanilla
- 1 * 1 cup chopped pecans
Preparation
Step 1
1. Preheat oven to 350 degrees. Combine margarine, oil, cocoa and water in sauce pan. Heat until cocoa is melted.
2. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in a large bowl. Combine with first mixture.
3. Pour batter into a greased 12-by-18-inch cake pan. Bake 20 to 25 minutes. Five minutes before the cake is done, prepare the icing. Let cake cool before you add the icing.
4. Addtional notes from Mario: Baking in a ceramic baker is best; serve from the bake pan and after you ice your cake encircle the edge of the cake with pecan halves. Also, in my experience, making this cake with butter instead of margarine (frosting included) makes for a more delicious version.
ICING
1. Combine margarine, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.
2. Stir in vanilla and nuts. Add the confectioners' sugar to taste. Slowly pour over cake.
From Radio
Helpful Hint
Add the sugar to taste; adding slowly until you reach the sweetness level you prefer; usually 3/4 of a box is enough.