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| 1 Tasse | margarine |
| 2 Tasse | sugar |
| 4 | eggs |
| 1/2 Tasse | cocoa |
| 1 Tasse | flour Self-rising |
| 1 Teelöffel | vanilla |
| 1 Tasse | pecans chopped |
| 1 | Box (1-lb) powdered sugar |
| 5 Esslöffel | cocoa |
| 1/2 Tasse | Hot water -and |
| 2 Teelöffel | Instant coffee -or |
| 1/2 Tasse | Strong prepared coffee |
| 4 Esslöffel | Margarine softened |
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Soften margarine to room temperature and cream in sugar. Add eggs and blend. Add cocoa, flour and vanilla and blend well. Stir in pecans and pour into a greased 9x13 baking dish. Bake at 300° for 45 to 55 minutes. Cool 5 minutes. Pat sides down even with the middle. For icing, mix ingredients and spread on cake in pan. Let sit at least 4 hours before serving. Freezes well, thaw and serve. Yield: 20 to 24 servings.
Lisa Foster
(Mrs. Vincent, Jr.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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