Old Southern Chocolate Pecan Sheet Cake

Old Southern Chocolate Pecan Sheet Cake

12
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 servings 325 cals
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Original recipe yields 24 servings

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Nutrition

  • 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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Directions

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  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.

Footnotes

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

12
  1. 13 Ratings

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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 g...

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 des...

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...

I followed the direction to a tee also. We get together on Monday evenings with friends and play cards. We all take turns making some sort of snack/eats and a dessert. I brought this cake up for...

This is a fun recipe. The best part is pouring the chocolate pecan topping over the cake and watching it ooze into it. I used whole wheat flour and the cake itself was very heavy. Moist, but ...

This is the second time I've made this cake and it is the best chocolate cake I think I've ever tasted and I need thought I would say that with my moms sweet chocolate cake. It is sooooo moist a...

Death by chocolate...mmm!! I replaced the shortening with butter because I didn't have any shortening and it was still great. Next time I will poke holes in the cake before pouring the frosting...

The cake turned out so moist and rich! so much chocolate! it's a really good cake that you should try :-)

Easy and goooood!