Old Southern Chocolate Pecan Sheet Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together granulated sugar, flour, and salt until well combined. (2 minutes)

Recipe View 10 mins In a medium saucepan, combine water, vegetable shortening, margarine, and 3 tablespoons of cocoa powder. Bring to a rolling boil over medium heat, stirring constantly to prevent scorching. (10 minutes)

Recipe View 3 mins Pour the hot liquid mixture into the dry ingredients and stir until smooth and fully incorporated. Set the saucepan aside – you'll need it later for the frosting. (3 minutes)

Recipe View 2 mins In a liquid measuring cup, dissolve baking soda in buttermilk. Stir in beaten eggs and vanilla extract. (2 minutes)

Recipe View 2 mins Add the buttermilk mixture to the cake batter and mix until just combined. Be careful not to overmix. Pour batter into the prepared baking pan. (2 minutes)

Recipe View 30 mins Bake in the preheated oven for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. (30 minutes)

Recipe View 5 mins While the cake is baking, prepare the frosting. In the reserved saucepan, combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla extract, and chopped pecans. (5 minutes)

Recipe View 5 mins Cook and stir over medium heat until the frosting is smooth, glossy, and heated through, but not boiling. (5 minutes)

Recipe View 1 mins Immediately after removing the cake from the oven, pour the hot frosting evenly over the hot cake. (1 minute)

Recipe View 1 hrs Let the cake cool completely in the pan on a wire rack before serving. This allows the frosting to set and the flavors to meld. (60 minutes)