Chocolate Pecan Cake
Serving Size / Yield
- 3 cups all purpose flour
- 2 cup granulated sugar
- 2/4 cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 cup cold water
- 2/3 cup canola or vegetable oil
- 2 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 2 cups pecans, chopped
Preheat the oven to 350 degrees.
Place flour, sugar, cocoa powder, baking soda, and salt in an bowl and sift.
Add in water, oil, pecans, vinegar, and vanilla to the bowl.
Blend well until batter is smooth.
Pour mixture into a greased bundt cake can.
Bake for about 30 minutes.
Cool and frost with chocolate icing.
Sprinkle leftover pecans on top.