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1 hours
Prep: 30 minutes
Cook: 30 minutes
2691 calories per serving view nutrition facts
1 cake
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| 2 | cups | margarine | |
| 2 | cups | sugar | |
| 6 | large | eggs | |
| 2 | cups | cake flour | |
| 1/2 | cup | cocoa powder | |
| 1/4 | teaspoon | salt | |
| 1 1/2 | teaspoons | baking powder | |
| 1 | cup | sour cream | |
| 1/2 | teaspoon | baking soda | |
| 1 | teaspoon | vanilla extract | |
| Fudge frosting | |||
| 1/4 | cup | cocoa powder | |
| 1 | cup | margarine | |
| 2 | tablespoons | milk | |
| 4 | cups | powdered sugar | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | pecans | chopped |
Preheat oven to 375.
Thoroughly grease two 9 inch cake pans.
Cream margarine until fluffy; add sugar and beat until creamy.
Add eggs, one at a time, beating after each addition.
Sift flour with cocoa, salt and baking powder.
Mix baking soda into sour cream.
Add dry ingredients to margarine-egg mixture alternately with sour cream mixture.
Blend in vanilla.
Pour batter into prepared cake pans and bake about 30 minutes.
Remove cakes from pans and cool completely.
Cut each layer across making 4 thin layers.
Prepare frosting: mix cocoa, margarine and milk in saucepan and bring to a boil.
Remove from heat and gradually beat in powdered sugar until thick and smooth.
Blend in vanilla.
Frost between layers and on top, leaving sides uniced.
Sprinkle chopped pecans on top.
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| % Daily Value* | |
| Total Fat 169.0g | 260% |
| Saturated Fat 34.0g | 171% |
| Trans Fat 0.0g | |
| Cholesterol 343mg | 114% |
| Sodium 2198mg | 92% |
| Total Carbohydrate 289.0g | 96% |
| Dietary Fiber 8.0g | 31% |
| Sugars 220.0g | |
| Protein 23.0g | 46% |
| Vitamin A | 137% | Vitamin C | 1% | |
| Calcium | 23% | Iron | 51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
