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| 1 Tasse | oil |
| 1 Tasse | water |
| 1 | butter stick |
| 2 x ca. 30 g | chocolate unsweetened |
| 2 x ca. 30 g | chocolate Semisweet |
| 2 Tasse | sugar |
| 2 Tasse | flour |
| 1 Teelöffel | soda |
| 1/2 Teelöffel | salt |
| 2 | eggs |
| 1/2 Tasse | buttermilk |
| 1 | butter stick |
| 2 x ca. 30 g | chocolate unsweetened |
| 2 x ca. 30 g | chocolate Semisweet |
| 1 x ca. 450 g | Confectioner's sugar |
| 6 | (up to) |
| 8 Esslöffel | milk |
| 1 Tasse | pecans chopped |
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Cake: Boil together the first 5 ingredients until chocolate is melted. Mix the next 6 ingredients together. Combine 2 mixtures and pour into greased and floured 9x13-inch pan and bake at 400 for 20-30 minutes. Ice cake while hot. Chocolate Icing: Melt butter and chocolates together. Pour into confectiner's sugar and milk. Blend well. Add pecans.
Mrs Jesse Collins (Rosemary)
Marvell, 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,
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