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Old Southern Chocolate Pecan Sheet Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Decadent Southern chocolate sheet cake with rich yet airy texture, topped with homemade chocolate-pecan frosting. A vintage gem with a touch of nostalgia.
Ingredients:
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 1 cup water
  • 0.5 cup vegetable shortening
  • 0.5 cup margarine
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 cup buttermilk
  • 2 eggs, beaten
  • 1 (16 ounce) box confectioners' sugar
  • 0.5 cup butter
  • 6 tablespoons milk
  • 1 cup chopped pecans
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch pan.
  • Combine 2 cups of white sugar, flour, and salt in a mixing bowl.
  • In a saucepan, blend together water, vegetable shortening, margarine, and 3 tablespoons of cocoa powder. Bring to a gentle boil over medium heat, stirring regularly. Pour the mixture into the flour combination and mix thoroughly. Rest the saucepan on the stove for later use.
  • In a large liquid measuring cup, whisk together buttermilk and baking soda until dissolved. Stir in eggs and vanilla extract. Combine the egg mixture with the cake batter until fully incorporated. Pour the batter into the prepared pan.
  • Bake the cake in a preheated oven for 25-30 minutes until it springs back when touched lightly with a finger or a tester comes out clean.
  • Prepare the icing while the cake is baking. In a saucepan, combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans. Cook over medium heat, stirring constantly, until the mixture is hot but not boiling. Pour the icing over the hot cake right after it's done baking. Let the cake cool on a wire rack before serving.

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