Linda Lee’s Chocolate Pecan Sheet Cake


  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 sticks margarine
  • 2 tablespoons cocoa
  • 1 cup water
  • ½ cup buttermilk
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • Chocolate Pecan Icing
  1. Preheat oven to 350ºF.
  2. In a large mixing bowl sift sugar, flour, baking soda and cinnamon.
  3. In saucepan melt sticks oleo. Add cocoa and water. Bring to a rapid boil, pour over dry ingredients.
  4. Add buttermilk, eggs and vanilla. Pour into greased and floured 13-inch-by-9-inch-by-2-inch baking pan.
  5. Bake in a preheated oven for about 25 minutes.

Chocolate Pecan Icing

  • 1 stick margarine
  • 4 tablespoons cocoa
  • 6 tablespoons buttermilk
  • 1 box powdered sugar
  • 1 teaspoon pure vanilla extract
    1 cup pecan pieces
  1. In a medium saucepan bring oleo, cocoa and buttermilk to a boil. Remove from heat.
  2. Add powdered sugar, vanilla and pecans. Stir until smooth.
  3. Spread over warm cake.