| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cake | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Sugar |
| 1 1/2 | ts | Soda |
| 1 1/2 | ts | Baking powder |
| 4 | tb | Cocoa |
| 1 | c | Cold water |
| 1 | c | Mayonnaise |
| 1 | ts | Vanilla |
| 1/2 | Stick butter | |
| 1 | c | Sugar |
| 1/4 | c | Cocoa |
| 1/4 | c | Milk |
| 1 | ts | Vanilla |
| 1 | c | Toasted pecans; chopped |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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