Old Southern Chocolate Pecan Sheet Cake

4.8
(35)

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

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Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
24
Yield:
1 9x13-inch sheet cake

Ingredients

Cake:

  • 2 cups white sugar

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • 1 cup water

  • ½ cup vegetable shortening

  • ½ cup margarine

  • 3 tablespoons unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ cup buttermilk

  • 2 eggs, beaten

  • 1 teaspoon vanilla extract

Icing:

  • 1 (16 ounce) box confectioners' sugar

  • 3 tablespoons unsweetened cocoa powder

  • ½ cup butter

  • 6 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.

  2. Mix 2 cups white sugar, flour, and salt in a mixing bowl.

  3. Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.

  4. Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.

  5. Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.

  6. While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Cook's Note:

You may substitute walnuts for the pecans, if you prefer.

Nutrition Facts (per serving)

325 Calories
16g Fat
45g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 325
% Daily Value *
Total Fat 16g 20%
Saturated Fat 5g 24%
Cholesterol 24mg 8%
Sodium 185mg 8%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 4%
Total Sugars 36g
Protein 3g
Vitamin C 0mg 1%
Calcium 22mg 2%
Iron 1mg 5%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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