Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 cup | Sugar |
| 1½ teaspoon | Soda |
| 1½ teaspoon | Baking powder |
| 4 tablespoons | Cocoa |
| 1 cup | Cold water |
| 1 cup | Mayonnaise |
| 1 teaspoon | Vanilla |
| ½ \N | Stick butter |
| 1 cup | Sugar |
| ¼ cup | Cocoa |
| ¼ cup | Milk |
| 1 teaspoon | Vanilla |
| 1 cup | Toasted pecans; chopped |
ICING
CAKE: Mix first five ingredients together in large mixer bowl. Add water, mayonnaise and vanilla. Blend well. Bake in greased and floured 9x13-inch pan at 350 for 35 minutes. ICING: Melt butter in saucepan. Add sugar, cocoa and milk. Boil 1 minute. Remove from heat and stir until cool. Add vanilla and nuts and pour over cake while still warm.
MRS FERRILL MARTIN (BETTY)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .