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."
Ingredients
- Cake:
- 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
- Icing:
- 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)
Instructions
- Preheat oven to 400F. Grease and flour a large (17-by-12-inch) jellyroll pan.
- 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.
- 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
