CAKE
½ cup (1 stick) margarine
1 cup granulated sugar
4 eggs
1 (16-ounce) can chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
¼ teaspoon salt
FROSTING
1 tablespoon cocoa powder
1 cup granulated sugar
½ cup chopped pecans
¼ cup margarine
¼ cup milk
1 teaspoon vanilla extract
Preheat the oven to 325° degrees. For the cake, grease and flour an 11 × 13-inch pan. In a large mixing bowl beat the margarine and sugar thoroughly. Add the eggs one at a time, beating after each addition. Mix in the Hershey’s syrup, vanilla, sifted flour, and salt. Pour into the baking pan and bake for 30 to 35 minutes.
For the frosting, while the cake is still warm, bring the cocoa powder, sugar, margarine, and milk to a boil. Boil for a little more than a minute. Boiling too long will give the frosting a sugary consistency. Remove from the heat and add the vanilla and chopped nuts. Beat with a wire whisk until the frosting is of spreading consistency and spread it on the cake.
YIELD: ABOUT 30 SERVINGS
Kathy Walden
Monroe, Georgia