22-Minute Chocolate Cake

  • Yield 16 servings

"I began making this cake in 1967 when I first married. I make it for every holiday and every family gathering. It is the only dessert that every one of us likes."


2 cups granulated sugar
2 cups all-purpose flour
1 stick margarine
1 cup water
1/2 cup oil
3 1/2 tablespoons cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon soda
1 teaspoon vanilla extract
1 stick margarine
3 1/2 tablespoons cocoa
1/3 cup milk
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar
1 cup pecans (optional), toasted in microwave for 1 minute
1 cup flaked coconut (optional)


  1. Preheat oven to 400F. Grease and flour a large (17-by-12-inch) jellyroll pan.
  2. Combine sugar and flour in a large bowl. In a saucepan, combine margarine, water, oil and cocoa; bring to a boil. Pour over flour mixture. Combine buttermilk, eggs, soda and vanilla. Stir into batter. Pour into prepared pan. Bake 15 to 22 minutes.
  3. To make the icing, combine margarine, cocoa and milk in saucepan; bring to a boil. Add vanilla, confectioners’ sugar, pecans and coconut. Stir well. Pour over cake as soon as it comes from the oven.

Recipe by Regenia Napier, Clarksville, Texas




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