| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 1 | Servings | |
INGREDIENTS
| 1 | c | Oil |
| 1 | c | Water |
| 1 | Stick butter | |
| 2 | oz | Unsweetened chocolate |
| 2 | oz | Semi-sweet chocolate |
| 2 | c | Sugar |
| 2 | c | Flour |
| 1 | ts | Soda |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 1/2 | c | Buttermilk |
| 1 | Stick butter | |
| 2 | oz | Unsweetened chocolate |
| 2 | oz | Semi-sweet chocolate |
| 1 | lb | Confectioner's sugar (up to) |
| 8 | tb | Milk |
| 1 | c | Chopped pecans |
INSTRUCTIONS
CHOCOLATE ICING CAKE: Boil together the first 5 ingredients until chocolate is melted. Mix the next 6 ingredients together. Combine 2 mixtures and pour into greased and floured 9x13-inch pan and bake at 400 for 20-30 minutes. Ice cake while hot. CHOCOLATE ICING: Melt butter and chocolates together. Pour into confectiner's sugar and milk. Blend well. Add pecans. MRS JESSE COLLINS (ROSEMARY) MARVELL, 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, http://www.erols.com/hosey.
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