2 cups flour
2 cups sugar
1 cup margarine
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 eggs, beaten or whisked
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1/2 cup margarine
2 tablespoons cocoa
1/4 Cup milk
3 1/2 Cup powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
1. Combine flour and sugar in a large mixing bowl.
2. Combine margarine, shortening, water and cocoa. Stir together and bring to
a boil on stove or in microwave.
3. Pour boiling mixture over the flour and sugar. Add sour milk, eggs, baking
soda and vanilla. Mix until blended.
4. Pour into a well greased and floured 11″ X 15″ pan. This is a jelly roll
size.
5. Bake at 400- degrees for 20- minutes or until tests done. It will have a
slightly porous look on the top, rather than smooth as most cakes. Remove from
oven, while you make frosting.
Frosting:
1. Combine margarine, cocoa, and milk in small saucepan. Bring to a boil,
stirring all the time. Remove from heat and add powdered sugar and vanilla.
Beat until very smooth. And nuts.
2. Pour warm frosting over warm cake.
NOTE: DON’T USE A 9 X 13 inch CAKE PAN OR THE CAKE WILL BE TOO THICK.
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