2 c Flour
1 c Sugar
1 1/2 ts Soda
1 1/2 ts Baking powder
4 tb Cocoa
1 c Cold water
1 c Mayonnaise
1 ts Vanilla
-ICING-
1/2 Stick butter
1 c Sugar
1/4 c Cocoa
1/4 c Milk
1 ts Vanilla
1 c Toasted pecans; chopped
CAKE: Mix first five ingredients together in large mixer bowl. Add water,
mayonnaise and vanilla. Blend well. Bake in greased and floured 9×13-inch
pan at 350 for 35 minutes. ICING: Melt butter in saucepan. Add sugar, cocoa
and milk. Boil 1 minute. Remove from heat and stir until cool. Add vanilla
and nuts and pour over cake while still warm.
MRS FERRILL MARTIN (BETTY)
HOLLY GROVE, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings