Recipe by: Shirley Schwaegerle Preheat oven to 375. Thoroughly grease two 23 cm cake pans. Cream margarine until fluffy; add sugar and beat until creamy. Add eggs, one at a time, beating after each addition. Sift flour with cocoa, salt and baking powder. Mix baking soda into sour cream. Add dry ingredients to margarine-egg mixture alternately with sour cream mixture. Blend in vanilla. Pour batter into prepared cake pans and bake about 30 minutes. Remove cakes from pans and cool completely. Cut each layer across making 4 thin layers. Prepare frosting: mix cocoa, margarine and milk in saucepan and bring to a boil. Remove from heat and gradually beat in powdered sugar until thick and smooth. Blend in vanilla. Frost between layers and on top, leaving sides uniced. Sprinkle chopped pecans on top. ----