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."


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