Ingredients
½cupbutter
1cupwhite sugar
2eggs
1cupbuttermilk
1¾cupsall-purpose flour
½cupunsweetened cocoa powder,plus an additional ¼ cup
½tspbaking powder
½tspbaking soda
½tspsalt
⅓cuppecans,chopped, plus an additional ½ cup
½cupmargarine
5tbspmilk
1tspvanilla extract
16ozconfectioners’ sugar,(1 package)
Preparation
Preheat the oven to 350 degrees F. Grease only the bottom of a 9×5-inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk.
Combine the flour, ½ cup of cocoa, baking powder, baking soda, and salt, then stir into the buttermilk mixture until moistened.
Mix in ⅓ cup of pecans. Pour into the prepared pan.
Bake for 55 to 65 minutes in the preheated oven until a wooden pick inserted near the center comes out clean.
Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Combine the margarine, ¼ cup of cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth.
Remove from the heat, and mix in the vanilla and confectioners’ sugar. Stir in the remaining ½ cup of pecans.
Spread on top of the cooled loaf, serve, and enjoy!
