CAKE BATTER:
½ cup (1 stick) margarine
½ cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
2 cups sugar
½ cup sour milk*
2 large eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla
ICING:
½ cup (1 stick) margarine
4 tablespoons unsweetened cocoa powder
6 tablespoons milk
1 (16-ounce) package confectioners’ sugar
1 teaspoon vanilla extract
½ cup chopped pecans
Preheat the oven to 350 degrees. Grease an 18 x12-inch jelly-roll pan. Set aside
For the cake, in a medium saucepan combine the margarine, oil, cocoa powder, and water. Heat until the margarine is melted.
In a large bowl combine the flour, baking soda, and sugar.
In a medium bowl combine the sour milk, eggs, cinnamon, and vanilla. Blend with the flour mixture. Add the cocoa mixture, mixing well. Pour the batter into the prepared pan. Bake 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean.
For the icing, in a medium saucepan combine the margarine, cocoa powder, and milk. Heat the mixture, stirring constantly, until bubbles form around the edge. Remove from the heat. Add the confectioners’ sugar, vanilla, and pecans. Mix well and pour over the cake while still warm.
Makes 24 servings
Wanda Allison, Member
Houston Heights Red Hat Honeys,
Houston, Texas
International Red Hat Society Day, celebrated in Ottawa, Ontario, Canada. A pot luck dinner and card reading.
Back row L to R: Arvilla Shouldice, Eleanor Anderson.
Middle row L to R: Tanya Vergette, Terry Durham, Georgie Charron.
Front row L to R: Jean Murphy, Sandy Nichol, Trudy Austin, Lynn Hill.
Photo submitted by Arvilla Shouldice, Positively-Meno-Pausitive, Carleton Place, Ontario, Canada.
* To make sour milk pour 11/2 teaspoons vinegar in a measuring cup. Add enough milk to make 1/2 cup.