Yield: 20 Servings
Measure | Ingredient |
---|---|
1 cup | Margarine |
2 cups | Sugar |
4 \N | Eggs |
½ cup | Cocoa |
1 cup | Self-rising flour |
1 teaspoon | Vanilla |
1 cup | Chopped pecans |
1 \N | Box (1-lb) powdered sugar |
5 tablespoons | Cocoa |
½ cup | Hot water -and- |
2 teaspoons | Instant coffee -or- |
½ cup | Strong prepared coffee |
4 tablespoons | Margarine; softened |
ICING
Soften margarine to room temperature and cream in sugar. Add eggs and blend. Add cocoa, flour and vanilla and blend well. Stir in pecans and pour into a greased 9x13 baking dish. Bake at 300ø for 45 to 55 minutes. Cool 5 minutes. Pat sides down even with the middle. For icing, mix ingredients and spread on cake in pan. Let sit at least 4 hours before serving. Freezes well, thaw and serve. Yield: 20 to 24 servings.
LISA FOSTER
(MRS. VINCENT, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .