Title: Scotch Cake (With Icing)
Categories: Cake Regional
Yield: 10 Servings
| 2 | c | Flour |
| 2 | c | Sugar |
| 4 | tb | Cocoa |
| 1 | c | Water |
| 1 | | Butter |
| 1 | | Margarine |
| 2 | | Eggs; slightly beaten |
| 1/2 | c | Buttermilk |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla extract |
| | | Icing: |
| 1 | | Butter or margarine; melted |
| 1 | | Confectioner's sugar |
| 4 | tb | Cocoa |
| 6 | tb | Milk |
| 1 | tb | Vanilla |
| 1 | c | Pecans; chopped |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Sift the
flour, sugar and cocoa together. Put the water, margarine and butter in a
saucepan and heat until the butter melts. Add to the dry ingredients. Add
the eggs, buttermilk, baking soda and vanilla and mix together. Spray bundt
pan with nonstick cooking spray and bake at 400F for 20 minutes. Cool on a
wire rack. Mix the icing ingredients together and pour over hot cake.