Old Southern Chocolate Pecan Sheet Cake Recipe - Allrecipes.com
Old Southern Chocolate Pecan Sheet Cake Recipe
  • READY IN 55 mins

Old Southern Chocolate Pecan Sheet Cake

Recipe by  

"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®!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 9x13-inch sheet cake Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  2. Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  3. Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
  4. Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
  5. Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
  6. While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 55 mins

Footnotes

  • Cook's Note:
  • You may substitute walnuts for the pecans, if you prefer.
ADVERTISEMENT

Reviews More Reviews

Oct 26, 2012

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!

 
Dec 13, 2013

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! I used real butter instead of margarine.

 

6 Ratings

Jul 13, 2013

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!!!!

 
May 23, 2013

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.

 
Dec 21, 2012

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

German Chocolate Cake III

This rich, authentic cake is dense with chocolate, coconut, and nuts.

Texas Sheet Cake V

This dense chocolate cake is moist and delicious. And it couldn't be easier!

Dark Chocolate Cake I

This cake is rich and very addictive. You've been warned!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States