JUST in case you didn’t happen to get a copy of the 1993-94 MOPS (Mothers of Preschoolers) recipe book with my friend, Lee’s, recipe for chocolate cake, I’m re-printing it here and including a few of my little changes. If I could eat only one thing for the rest of my life this would be it. FYI, I usually only use about half the frosting that the recipe makes. I use the rest on vegetables or whatever…JUST kidding! Maybe. Seriously, though, the key to this recipe is not getting the frosting too thick (I usually don’t use the full pound of powdered sugar) and putting it on the cake while it’s still hot, so it sinks in and makes more of a nice glossy icing. JOY! JOY! JOY!
JUST the Best Chocolate Cake Ever
(That’s what I call it; my friend is more humble than that.)
2 sticks margarine (I always use butter instead.)
1 cup water
1/4 cup cocoa (I use dark cocoa.)
2 cups sugar
2 cups all-purpose flour
1 tsp soda
1/2 tsp salt
2 eggs, well-beaten
1/2 tsp vanilla
1/2 cup buttermilk (I usually sour 1 % milk with vinegar, but prefer buttermilk if I have it on hand.)
1/2 cup margarine (Again, I use butter.)
3 Tbsp cocoa (Again, dark.)
5 Tbsp milk
1 tsp vanilla
1 lb. powdered sugar
1 cup chopped nuts (optional)
Cake: Preheat oven to 400. In a medium saucepan over medium-high heat bring margarine, water and cocoa to a boil. Set aside. In mixer bowl, mix together sugar, flour, soda and salt. Add cocoa mixture to sugar mixture. Add beaten eggs and buttermilk mixed with vanilla. Beat well, pausing to scrape sides and bottom of bowl. Pour into a greased and lightly floured 9 x 13* cake pan. Bake for 25-27 minutes or until toothpick inserted in center comes out clean. Prepare frosting while cake bakes. Frost while still warm.
Frosting: Bring margarine, cocoa, and milk to a boil. Add powdered sugar and vanilla and blend until smooth. Top with nuts (if your husband and kids will let you get by with it.)
*Again, I switched things up a little. You’re supposed to use a 9 x 14 “sheet cake” pan, but I JUST prefer a thicker cake.