Brownie Cake

Ingredients:
2 Cups Flour (unbleached)
2 Cups Sugar (I use Organic Evaporated Cane Syrup Sugar, or, Organic Coconut Sugar)
1 Cup Purified Water
8 Tablespoons Cocao
2 Sticks Oleo (Margarine)
1/2 Cup All-Vegetable Shortening
2 beaten Eggs
1/2 Cup Milk + 2 Tablespoons Vinegar (I use Raw Organic Apple Cider Vinegar)
1 teaspoon Sodium Bicarbonate (I use Bob's Red Mill Baking Soda)
2 teaspoons Vanilla
Shortening and Flour (to grease and flour pan)
6 Tablespoons Milk

1 Box Powdered Sugar (I use organic)

1 Cup Pecans
9 x 12 Pan (or, 9 x 13)


Cake:
In Bowl set aside 2 Cups Flour and 2 Cups Sugar
In Saucepan place 1 Cup Water, 4 Tablespoons Cocao, 1 Stick Oleo (Margarine), 1/2 Cup Shortening. Bring to boil- turn off
Add Saucepan Mix to the Bowl Mixture, Mix together
Add 2 beaten Eggs, 1/2 Cup of Milk+Vinegar Mixture, 1 teaspoon Baking Soda, 1 teaspoon Vanilla. Mix.
Bake at 350 for 30 to 35 Minutes in a greased floured pan


Frosting:

Make frosting after cake comes out Oven
Bring to boil (in same Saucepan cake mix was made): 1 Stick Oleo (Margarine), 4 Tablespoons Coao, 6 Tablespoons Milk, 1 teaspoon Vanilla
Remove from burner and add 1 Box Powdered Sugar and 1 Cup of Pecans
Stir vigorously and pour on Cake (you can pour on the cake as soon as the cake comes out Oven)
Let Cool, then Eat