Old Southern Chocolate Pecan Sheet Cake

Old Southern Chocolate Pecan Sheet Cake

Leslie41 0

"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®!"

Ingredients 55 m {{adjustedServings}} servings 325 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  • Cook's Note:
  • You may substitute walnuts for the pecans, if you prefer.
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Reviews 11

  1. 12 Ratings


I didn't change a single thing and it was fabulous! Light & fluffy texture, with dark DARK chocolatey goodness. Sooooo Yummmmy! I no longer shall rely on boxes. This was soooo easy and sooooo gooood! It was HUGE! It fluffed up way over the 9X13 pan! Marvelous! Didn't even wait til it was cool to dig in & cake stayed high and proud. This will be my new go-to favorite choc cake!

From The Land Of Shee

This cake was simply fabulous. I made it for a family dinner and there wasn't a piece left and I was passing out recipes for this cake left and right. I just don't understand people who call desserts too sweet - desserts are sweet! I used real butter instead of margarine.


Leave it to the south to come up with cavity sweet, but crowd pleasing desserts! This is the poster recipe for that genre. Delicious! I did change the recipe, but only to fit my pantry. Here's what I did. Instead of 1 cup water, I replaced it with a cup of strong black coffee. Then I used all butter instead of shortening and margarine. I melted the butter in the coffee with 3 ounces of bitter chocolate instead of cocoa. Next for the liquid ingredients, I substituted plain yogurt for the buttermilk. Now for the icing: I once again replaced the cocoa with 3 ounces of bitter chocolate which I melted with the butter before adding the confectioners sugar. I cut the confectioners sugar down to 3 cups and used sour cream instead of milk. Finally, I toasted the pecans and spread them on half of the warm cake. That way I could offer the non-nut (blasphemy) side to those who do not like nuts. Then poured the hot icing over all. This cake is too die for! Or at least to blow your diet for!!!!