Cake: Melt chocolate in boiling water. Cream margarine and sugar. Add eggs one at a time (beating after each egg) and vanilla. Sift together flour, salt and soda. Add dry ingredients to batter, then add buttermilk. Beat well at least 2 minutes after all the ingredients have been added. Bake in 3 greased 9-inch round cake pans at 350 degrees for 25 or 30 minutes. Frost with Icing.
Icing: Mix all the ingredients except nuts & coconut in saucepan & cook 12 minutes, stirring constantly. Add pecan pieces & coconut & beat until mixture is of spreading consistency. Top with pecan halves if desired.
Nutrition facts
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
The Only Collection of Best-Ever Pecan Recipes You'll Ever Need
Create memories around a table they’ll never forget. Our essential collection of 5th-generation Texas recipes is designed to help you master the buttery, golden warmth of the San Saba harvest.
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