2 c Sifted flour 1 t Vanilla
2 c White sugar %%%%%%%%%%%%%%%%%%%%%%
1/2 t Salt %%%%% FROSTING %%%%%
1/2 c Margarine %%%%%%%%%%%%%%%%%%%%%%
1/2 c Shortening 1/2 c Margarine
1/4 c Powdered cocoa 1/4 c Cocoa
1 c Water 6 T Milk
2 ea Eggs, beaten 1 lb Confectioner’s sugar
1/2 c Buttermilk 1 t Vanilla
1 t Baking soda 2 c Coconut
1 t Cinnamon 1 c Chopped pecans
Preheat oven to 350F. Sift together the flour, sugar and salt. In
saucepan, combine 1/2 cup margarine, shortening, cocoa, and 1 cup
water. Bring to boil and pour over flour mixture. Then add the
beaten eggs, buttermilk, soda, cinnamon and 1 tsp vanilla. Beat
until smooth and pour into greased 9×13 pan. Bake for 40-45 minutes,
or until cake tests clean. FROSTING: In saucepan, combine the
margarine, cocoa and milk. Bring just to the boil. Remove from heat
and add the sugar and vanilla. Beat until smooth. Add the coconut
and pecans. Spread over hot cake as soon as it is removed from the
oven then allow to cool. Makes 15 servings. Origin: Sharon’s Recipe
Files. Shared by: Sharon Stevens, Jan/95.
Yields
15 servings
