"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®!" — Leslie41
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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 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
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.