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1 c. margarine
1 c. water
4 TBS. unsweetened cocoa
2 c. flour
2 c. sugar.
2 tsp. vinegar add to ½ c. milk
1 tsp. baking soda
½ tsp. salt
2 eggs beaten
1 tsp. vanilla
½ c. margarine
4 TBS. unsweetened cocoa
6 TBS. milk
3 ½ c. powdered sugar
½ c. nuts chopped (pecans we like)
1 tsp. vanilla
First put vinegar into milk to set. In a small saucepan, melt margarine, cocoa & water—bring to boil. In a bowl, add sugar and flour. Pour the hot margarine–cocoa mixture over the sugar and flour and mix together. To the batter, add baking soda, salt, eggs and vanilla. Pour the milk mixture into the batter and mix together until smooth. Pour the batter into a greased sheet cake pan. Bake at 400 degrees for 20 minutes.
Have the frosting ready to put on just as the cake is done. Bring the margarine, milk, and cocoa to a boil and add to the powdered sugar. Add vanilla. Add nuts if desired. Pour frosting on hot cake and spread all over. Let cool.