| • 2 cups sugar |
| • 2 cups self-rising flour |
| • 1 stick margarine |
| • ½ cup oil |
| • ¼ cup cocoa |
| • 1 cup water |
| • ½ cup buttermilk (or ½ cup soy/almond milk and 1 tsp apple cider vinegar) |
| • 2 eggs |
| • 1 tsp baking soda |
| • 1 tsp vanilla extract |
| 1: Grease and flour a 10- × 14-inch pan. |
| 1: Heat oven to 400°F. | |
| 2: Mix sugar and flour in a mixing bowl. | |
| 3: Bring butter, oil, cocoa, and water to a boil. | |
| 4: Pour mixture over the sugar and flour, and stir it together. | |
| 5: Add buttermilk, eggs, baking soda, and vanilla extract, and mix it all together. | |
| 6: Bake for 20 minutes. |
| • 1 stick butter |
| • ¼ cup cocoa |
| • 6 Tbs milk |
| • 1 pound 10× powdered sugar |
| • 1 cup chopped pecans |
| • 1 tsp vanilla |
| 1: Chop the pecans. |
| 1: Bring margarine, cocoa, and milk to boil in a saucepan. | |
| 2: Remove from heat and mix in the sugar, pecans, and vanilla. | |
| 3: Pour over the cake while it is still hot. |