My sister made this often and I always enjoyed it.
- 1 teaspoon baking soda
- 2 cups sugar
- 1 cup water
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 cups flour
- 1 cup pecans chopped
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 eggs slightly beaten
- 6 tablespoons milk
- 4 tablespoons cocoa
- 2 sticks margarine
- 1 stick margarine
- 4 tablespoons cocoa
- 1 box confectioner's sugar
- Carbohydrate 1591.62896315243 g
- Cholesterol 2121.73 mg
- Fat 407.354405675856 g
- Fiber 22.8792004995346 g
- Protein 114.759845 g
- Saturated Fat 81.3039483851712 g
- Serving Size 1 1 Serving (2866g)
- Sodium 5516.78423175856 mg
- Sugar 1568.7497626529 g
- Trans Fat 25.374812036483 g
- Calories 10272 calories
Step-by-step
- Preheat oven to 400 degrees.
- Heat margarine, water and cocoa; pour over flour and sugar. Add remaining ingredients, and mix well. Bake for 20 minutes.
- Heat margarine, vanilla, cocoa and milk. Pour over confectioner's sugar. Mix well. Add pecans. Pour over cake while cake is still hot.
Bakers frequently err by dumping hot liquid fat directly into un-sifted flour, creating stubborn clumps that survive even vigorous stirring. Using a sturdy heavy-bottomed saucepan for melting the initial fat and cocoa mixture prevents scorching and ensures a smooth emulsion before it hits the dry goods.
- Select a rimmed metal baking pan measuring at least 12x17 inches to accommodate the batter volume safely without spilling over the edges during the twenty-minute bake time at 400 degrees.
- Pour the warm chocolate glaze over the surface immediately while the cake remains hot from the oven so the confectioner's sugar absorbs the liquid correctly.
- Store leftovers tightly wrapped at room temperature for up to three days, or freeze individual portions for up to two months without losing structural integrity.
Thoroughly toasting the chopped pecans beforehand deepens their nutty profile within the sweet topping. Proper cooling prevents the delicate crumb from fracturing when portioned.
