CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Cake |
20 |
Servings |
INGREDIENTS
1 |
c |
Margarine |
2 |
c |
Sugar |
4 |
|
Eggs |
1/2 |
c |
Cocoa |
1 |
c |
Self-rising flour |
1 |
ts |
Vanilla |
1 |
c |
Chopped pecans |
1 |
|
Box (1-lb) powdered sugar |
5 |
tb |
Cocoa |
1/2 |
c |
Hot water -and- |
2 |
ts |
Instant coffee -or- |
1/2 |
c |
Strong prepared coffee |
4 |
tb |
Margarine; softened |
INSTRUCTIONS
ICING
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 300° 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.
LISA FOSTER
(MRS. VINCENT, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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