Recipe by Leslie41
"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®!"
Watch video tips and tricks
unsweetened cocoa powder
1 (16 ounce) box
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 gooood! It was HUGE! It fluffed up way over the 9X13 pan! Marvelous! Didn't even wait til it was cool to dig in & cake stayed high and proud. This will be my new go-to favorite choc cake!
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 desserts too sweet - desserts are sweet! Surely they have known that since they were children. I also don't understand people like lisfoley who felt the need to so drastically change this recipe you wouldn't even recognize it if you didn't know it was the same one. Why didn't she come up with her own recipe cake without "borrowing" and ruining this wonderful cake. People and their health kicks just slay me. I am an insulin dependent diabetic myself that does not mean you cannot have a piece of cake, just not the whole thing, lol. I would recommend this cake to anyone and certainly not the bitter, dark chocolate, coffee added (which makes it taste even more of a hard chocolate taste), replacing the buttermilk with yogurt is absurd, less sugar, sour cream added, etc., cake that lisfoley did to this wonderful cake - if she can cook, she should know not to so drastically ruin another cooks recipe. I took offense to that. The only thing that I agreed with and it really isn't such a change was to use real butter instead of margarine or shortening. This person ruined this cake. I don't know why she rated it here it is not the same cake at all, not at all and her version sounds simply horrid. I never ever bash another cooks changes to a recipe, for the most part the changes aren't enough to so to
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's what I did. Instead of 1 cup water, I replaced it with a cup of strong black coffee. Then I used all butter instead of shortening and margarine. I melted the butter in the coffee with 3 ounces of bitter chocolate instead of cocoa. Next for the liquid ingredients, I substituted plain yogurt for the buttermilk. Now for the icing: I once again replaced the cocoa with 3 ounces of bitter chocolate which I melted with the butter before adding the confectioners sugar. I cut the confectioners sugar down to 3 cups and used sour cream instead of milk. Finally, I toasted the pecans and spread them on half of the warm cake. That way I could offer the non-nut (blasphemy) side to those who do not like nuts. Then poured the hot icing over all. This cake is too die for! Or at least to blow your diet for!!!!
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 everyone to try and they Loved it. I also had my fair share. This cake will definitely take care of a sweet tooth! I am going to bake another for this Memorial weekend. Thank you for sharing this great recipe!! Glen.
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 heavy. Was it the flour? I do know that everyone liked the topping.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Southern Chocolate Pecan Sheet Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 143
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
This rich, authentic cake is dense with chocolate, coconut, and nuts.
This dense chocolate cake is moist and delicious. And it couldn't be easier!
This dense chocolate cake is perfect for those who avoid flour or gluten.