Mexica Chocolate Cake with Pecans

"You have to be a 'Chocoholic' to really like this cake.  It is the very best chocolate cake I've ever tasted - just like Grandma used to make." From Texas Country Reporter Cookbook.  It doesn't hurt to love pecans as well.

• 1 cup water
• 1 stick margarine
• 4 tablespoons cocoa
• 1/2 cup shortening
• 2 cups flour
• 2 cups sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla

Icing

• 1 stick margarine
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 box powdered sugar
• 1 teaspoon vanilla
• 1 cup pecans

METHOD

In a saucepan mix together water, margarine, cocoa, and shortening: melt and bring to a boil.  Add remaining ingredients and mix well.  Pour into a greased oblong pan and bake at 400 degrees for about 20 minutes.  To make icing, combine margarine, cocoa, and milk and heat until margarine melts.  Add sugar and vanilla.  Beat well.  Add pecans. Spread on cake.

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Reprinted with permission from ©Phillips Productions, Inc., Texas Country Reporter Cookbook, published by Shearer Publishing click for book review

The state tree of Texas is the pecan tree.  Pecans mix well with chocolate.

 

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