•  Cooking spray
  • two hundred fifty  gr.Of All-purpose flour.
  • twoCups.Of Granulated sugar.
  • A small sp.Of Baking soda.
  •  A small sp.Of cinnamon powder.
  • a quarter  small sp.Of Salt.
  • 3/4 Cup.Of Water.
  •  A stick.Of margarine.
  • a quarter  Cup.Of Unsweetened cocoa.
  • half Cup.Of Low-fat buttermilk.
  • A spoon.Of Vanilla extract.
  • two large Eggs.


  • I used a stick.Of margarine.
  • 1/3 Cup.Of Fat-free milk.
  • a quarter Cup.Of Unsweetened cocoa.
  • three Cups.Of Powdered sugar.
  • a quarter Cup.Of toasted Chopped pecans.
  • two small spoons.Of Vanilla extract.


1. The oven temperature could, as normal, be adjusted to three hundred seventy five °.

2. Be sure to coat a 15.10-inch cooking spray jelly-roll pan and sprinkle with two teaspoons of flour, then set it aside for later.

3. Lightly spoon flour into dry mixing cups afterward and level with a knife. Choose a large bowl and mix two cups of flour and the next four ingredients, combining well with a fork, two cups of flour, and salt.

4. After that, you need to apply the buttermilk, the spoon of vanilla extract and beat the eggs well.

5. You should then spread the batter into the prepared plate, baking at three hundred seventy five  ° until, to cook completely, it takes approximately fifteen minutes. Place it on a wire shelf.

6. You can prepare the icing in a medium saucepan at this stage by mixing the margarine, milk, and a quarter cup of cocoa, then bring it to a boil and keep stirring.

7. Remove from the heat immediately and stir in the powdered sugar, pecans, and two teaspoons of vanilla.

8. Spread over the hot cake to finish and cool completely on the wire rack & ENJOY.

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