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| Old Southern Chocolate Pecan Sheet Cake |
"I acquired this recipe from an vintage Southern cook dinner, a duplicate of a replica of a typed-up sheet from lengthy ago, annotated together with her notes (which included the phrase oleo in preference to margarine). I've in no way seen every other chocolate cake recipe find it irresistible, which instructs the prepare dinner to heat part of the cake batter at the range, and pour the cooked icing over a warm cake. The end result is a splendidly wealthy (yet incredibly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an great home made flavor, but is foolproof! Will make you forget Duncan Hines®!"
Ingredients :
- Cake:
- 2 cups white sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable shortening
- half of cup margarine
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- half cup buttermilk
- 2 eggs, overwhelmed
- 1 teaspoon vanilla extract
- Icing:
- 1 (16 ounce) field confectioners' sugar
- 3 tablespoons unsweetened cocoa powder
- half cup butter
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 55M |
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- Preheat oven to 350 levels F (one hundred seventy five tiers C). Grease bottom and sides of a 9x13-inch pan.
- Mix 2 cups white sugar, flour, and salt in a mixing bowl.
- Combine water, vegetable shortening, margarine, and three tablespoons cocoa powder in a saucepan. Bring aggregate to a boil over medium warmness, stirring frequently. Pour liquid into flour combination and stir well. Return saucepan to range and set it aside.
- Dissolve baking soda in buttermilk in a huge liquid measuring cup and stir in eggs and vanilla extract. Pour egg aggregate into cake batter and blend until fully blended. Transfer batter into the organized pan.
- Bake the cake in preheated oven until cake springs again while touched gently with a finger or a tester comes out easy, 25 to half-hour.
- While cake is baking, put together icing the use of reserved saucepan. Combine confectioners' sugar, three tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium warmness till warm but now not boiling. Pour icing over warm cake immediately after it comes out of the oven. Allow cake to cool absolutely on a wire rack.
Notes :
- You may alternative walnuts for the pecans, if you select.
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