Also known as Chocolate Sheet Cake, this southern dessert staple is nothing less than spectacular. Mama’s (or grandma’s) 100-year old recipe has been passed down from generation to generation, and we see why! This chocolate cake is moist, rich, and has a glaze icing that’s to die for. If you have a nut allergy, feel free to leave out the pecans (it’s just as good). For any occasion, you just can’t go wrong with this cake. It’s a family favorite for over 100 years!
Recipe by Janel Franklin and Sue Vaughn
100 Year Soft Chocolate Cake
Cake:
Cream together sugar, shortening, and eggs. Beat well. Sift together 3 times flour, cocoa, and salt. Add and mix well buttermilk, boiling water, baking soda, and vanilla.
Spread into a greased 13″x9″x2″ baking pan. Bake at 350 degrees for 30 minutes.
Icing:
Mix together in medium saucepan sugar, cocoa, milk, and margarine. Boil 1 minute. Add pecans and vanilla.
Leave this thin like syrup and pour over cake while icing is hot; reheat if needed. Will form a sweet glaze.
Try this tasty recipe out and satisfy your taste buds with 100 years of sweet Texas goodness! It’s sure to become a family favorite for any holiday celebration or special occasion. This is one recipe that belongs in the cook book of every Texas chef. Once you’ve tried your hand at this, another great Texas-favorite to try is our pecan pie pound cake, a dessert that never fails to be a crowd-pleaser. You can view that recipe at this link!
