Yield: 20 Servings
|1 cup||Self-rising flour|
|1 cup||Chopped pecans|
|1||Box (1-lb) powdered sugar|
|½ cup||Hot water -and-|
|2 teaspoons||Instant coffee -or-|
|½ cup||Strong prepared coffee|
|4 tablespoons||Margarine; softened|
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.
(MRS. VINCENT, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .