Old Southern Chocolate Pecan Sheet Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!
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Photo by Mike Spalding
Reviewed: 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.
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Reviewed: 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.
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Photo by Glen

Cooking Level: Intermediate

Home Town: Matteson, Illinois, USA
Living In: Morocco, Indiana, USA

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Reviewed: 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!!!!
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Reviewed: Nov. 9, 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.
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Photo by From The Land Of Shee

Cooking Level: Expert

Home Town: Margate, Florida, USA
Living In: Loveland, Ohio, USA

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