| 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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