Since writing this post 4 years ago in 2014; my grandmother has passed from this life to the next. I am so glad I wrote this recipe down so I can share it with many generations to come.
This Chocolate Cake with Pecan Cream Cheese Icing is easily the moistest and tastiest cake I’ve ever tried.
My grandma loved to make it for special family gatherings and it will forever remind me of her.
We love the taste of the light chocolate cake and the sweet pecan cream cheese icing! It’s an amazing combo that’s surprisingly easy to make.
There are some recipes that will outlast the test of time and become the ones we associate with the ones we love. I like to call them “heirloom recipes”. You know, the ones that grandma or mom scribbled on a 3×5 index card. Oh, how I cherish those even more now since my grandmother passed away. Plus, I just love the stories she told about this cake!
The story goes that my dad entered into a baking contest for a church function when he was in his teens. If you know my dad then you know that up until that moment he had probably never cooked…EVER! My dad was insistent that he would make a cake by himself though.
My grandma found a recipe for Chocolate Cake with Cream Cheese Icing in a Newspaper and clipped it out. My dad did make the cake, but as my grandma said, “I looked over his shoulder the whole time.” My dad ended up winning the contest for “Best Tasting Cake” and I have to agree wholeheartedly that this is the best tasting cake ever.
Now why don’t I just call it my dad’s famous cake? Well, although my dad made the first one… it’s my grandmother that has been making it for as long as I can remember. It’s one of those things that I will never forget the taste of even if I haven’t had it in a long time. It’s one of my favorite things she made and you can’t convince me that it’s not the most moist and delicious cake that exists.
I am sure that you’ll fall in love with it too! Enjoy!
- 2 cups sugar
- 2 cups flour
- 2 tsp . soda
- 1/4 tsp salt
- 1/3 cup cocoa
- 3/4 cup oil, the original recipe specifies Wesson oil which makes me think it's a Wesson oil recipe
- 1 cup buttermilk
- 2 eggs slightly beaten
- 1/4 cup butter or margarine
- 4 oz . cream cheese
- 1/2 tsp vanilla
- 1/2 box powdered sugar
- 1 cup chopped pecans
- mix in ingredients well then add 1 cup hot water. mixture will be very thin (My Grandma says it will be as thin as water FYI). grease and flour a 13x9 2 inch pan. Bake at 350 until a toothpick comes out clean. around 35 to 40mins
- For the icing just beat all the ingredients together and spread on the cake once the cake has cooled. Enjoy!
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g