Tuesday, April 7, 2009

Cakes - Chocolate Cake


2 cups sugar (1 white, 1 dark brown--Domino Brand)

1/2 cup Parkay Margarine (1 stick)

2 eggs

1/2 cup Hershey Cocoa

1 TBSP vanilla (imitation) or 1tsp real vanilla

Pinch of salt

1 TBSP baking soda (Arm & Hammer brand)

1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup


2 cups sifted flour (measure flour before you sift it!)

1/2 cup boiling water


Beat the Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and

cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter.

Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and

mix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes.

Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't

come out clean, leave in a few more minutes and retest. Chocolate Icing: 1/2 box

Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 level TBSP

Hershey's Cocoa; 2 tsp imitation vanilla; 1.5 TBSP milk. Feed in mixer. The longer

you beat it the creamier it gets. Cool cake first before frosting. For vanilla icing, use

same recipe but omit cocoa.


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