- - - - T E X A S   C A K E - - - -

CAKE:

1 Cup (2 sticks) Parkay Oleo
2 Eggs
2 Cups White Sugar
1 Cup Water
2 Cups All Purpose White Flour
3 1/2 T. Cocoa
1/2 Cup Buttermilk or * Substitute
1 tsp. Baking Soda
1 tsp. Vanilla

* Substitute for buttermilk: 1 T. white distilled or apple 
cider vinegar in 1/2 cup measuring cup. Fill rest of 1/2 cup
with white milk.
 
Melt Oleo. In Med. bowl beat eggs. Cream together with MELTED
oleo and sugar. Add water, cocoa, and flour. Mix well. Pour 
buttermilk or substitute into 1 cup measuring cup and stir in 
baking soda till mixture overflows. Dump into bowl. Add vanilla.
Mix well.

Pour evenly into WELL greased sheet pan or oblong cake pan. 
Bake at 400 degrees 20-25 mins. or until cake springs back when 
touched lightly in the middle.


FROSTING:

1/2 Cup (1 stick) Parkay oleo
1 Box (2 cups) Powdered Sugar
3 1/2 T. Cocoa
1 tsp. Vanilla
6 T. milk
1 Cup Chopped Pecans

While cake is baking, in small sauce pan on med. heat, melt 
oleo, add milk, cocoa, vanilla. Mix. Add Powdered Sugar. Mix 
well. Stir in pecans. Reduce heat to very low - KEEP WARM. 
Stir now and then as cake cooks.

When cake is done, POUR frosting evenly over Hot cake.
Allow to fully cool before cutting or serving. 1 hour or more.


Enjoy!! :) Shangy!!




~*~ Copyright © 1997-2005 Elrhea M. Bigham ~*~