1/2 cup butter or margarine
4 tablespoons cocoa or 2 squares baking chocolate
2 eggs
1 cup Godchaux Granulated Sugar
3/4 cup flour
1/2 teaspoon baking powder
1 cup pecans
1 teaspoon vanilla


1/2 pound Godchaux 6X Confectioners’ sugar
4 tablespoons cocoa
1 teaspoon vanilla
Water or milk


Melt butter and cocoa in saucepan.  Beat eggs until foamy gradually beat in Godchaux Sugar. Add cocoa-butter mixture to egg mixture. Sift flour and baking powder together and sift half of it into the mixture. Mix the other half with chopped pecans, add to cake mixture. Add vanilla. Smooth batter into an 8-inch square greased pan. Bake about one hour in a moderate oven (300-degrees).

When cool, ice with 1/2 pound Godchaux 6X confectioners’ sugar and 4 tablespoons cocoa, moistened to spreading consistency by adding 1 teaspoon vanilla and sufficient mild or water

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