How to Make Old Southern Chocolate Pecan Sheet Cake - A Step-by-Step Guide

There's something truly special about old Southern recipes that have been passed down through generations. They have a nostalgic quality that brings back memories of family gatherings, celebrations, and simple, comforting flavors. One such classic recipe is the Old Southern Chocolate Pecan Sheet Cake, a beloved dessert that has graced countless tables in the South for decades.

This rich, decadent cake is a true testament to the indulgent and indulgent nature of Southern cuisine. It's ...

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Ingredients

  • 2 cups white sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup vegetable shortening
  • ½ cup margarine
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) box confectioners' sugar
  • 3 tablespoons unsweetened cocoa powder
  • ½ cup butter
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Servings: 24
  • Yield: 1 9x13-inch sheet cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  • Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    325 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 24mg
    • Sodium: 185mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 1g
    • Total Sugars: 36g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 22mg
    • Iron: 1mg
    • Potassium: 73mg