Replies

Lady Bird Johnson's Mexican Chocolate Cake

List of Ingredients
1/2 cup (1 stick) margarine
1/2 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate or 4 tablespoons cocoa
1 cup water
2 cups sifted all-purpose flour
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup sour milk (place 1 1/2 teaspoons vinegar
in 1/2 cup measure, then fill with milk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract

Icing---
1/2 cup (1 stick) margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 pound) package confectioners' sugar
1 teaspoon vanilla extract
1/2 cup pecans

Recipe
Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan.

Combine margarine, oil, chocolate and water in a saucepan. Heat until chocolate is melted.

Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl, then combine with first mixture. Pour batter into prepared cake pan. Bake 20 to 25 minutes or until cake is done.

Ice cake while still warm.

Icing: Combine margarine, chocolate and milk in a saucepan. Heat until bubbles from around the edge. Remove from heat. Add confectioners' sugar, vanilla extract and pecans. Beat until smooth.

Lynda & Luci Johnson's Brownies

List of Ingredients

1 /2 cup butter (1 stick)
1 cup sugar
3 squares (3 oz.) unsweetened chocolate
2 eggs
1 cup pecans, chopped
3/4 cup flour
1 tsp. vanilla

Instructions

Preheat oven to 350 degrees. Grease an 8"x8" square pan.

Melt buter in small saucepan, pour into mixing bowl and stir in sugar.

Melt chocolate over low heat in small saucepan, add to butter-sugar mixture and blend well. Add eggs and nuts, stirring until well blended.

Gradually add flour, blending thoroughly. Stir in vanilla.

Pour into prepared pan and bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Remove pan and cool completely on wire rack befor cutting into squares.

YIELD: 16 - 2" squares