Chocolate Cake-To-Take Recipe
Online Cake Recipes for Everyday Cooking


Chocolate Cake-To-Take

2 Cups Granulated sugar
2 1/4 Cups all-purpose flour
2/3 Cup unsweetened cocoa
1 1/2 Teaspoons baking soda
1 Teaspoon salt
1/2 Teaspoon baking powder
3/4 Cup water
1/2 Cup oil
3 eggs
1 Container sour cream -- (8 ounce)

Praline Pecan Frosting:
1/2 Cup butter or margarine
1 Cup firmly packed light brown sugar
1/3 Cup milk
1 Teaspoon vanilla
3 Cups confectioners sugar
1 Cup coarsely chopped pecans

Preheat over to 350 F. Generously grease and flour 13 x 9 inch baking pan.

Combine all dry ingredients in large bowl: mix well. Add water, oil and eggs: mix until combined. Beat at medium speed for two minutes. Stir in sour cream. Pour into pan.

Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Praline Pecan Frosting:

Melt butter in medium saucepan. Stir in brown sugar and milk. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Stir in vanilla and confectioners sugar. Beat until smooth and of desired spreading consistency, immediately spread on top of cake, or if preferred, remove cake from pan and frost entire cake. Sprinkle with pecans.


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