Recipe by Oxmoor House January 1983

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Yield:
one 13- x 9-inch cake
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Ingredients

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Directions

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  • Combine water, cocoa, and soda, stirring well. Set aside.

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  • Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

  • Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in chocolate mixture, vanilla, and pecans.

  • Pour batter into a greased and waxed paper-lined 13- x 9- x 2- inch baking pan. Bake at 425° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely. Pour Drippy Icing over top of cake. Cut cake into squares to serve.

Source

Oxmoor House Homestyle Recipes

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