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®!"
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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.
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.
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.
Death by chocolate...mmm!! I replaced the shortening with butter because I didn't have any shortening and it was still great. Next time I will poke holes in the cake before pouring the frosting on because a lot of it went to the sides due to the cake rising in the middle. I think the frosting will be distributed more evenly that way.
The cake turned out so moist and rich! so much chocolate! it's a really good cake that you should try :-)
Easy and goooood!
* 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
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