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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe came from a friend of my grandmother's. It does not have eggs in it so it is a wonderful recipe for those allergic to eggs. It is the best and the moistest chocolate cake I have ever had - very rich and fudge like. It is requested wherever I go. Ingredients:
1 cup margarine (no butter or spreads) |
1 cup water |
4 tablespoons cocoa |
2 cups sugar |
2 cups flour |
1 teaspoon baking soda |
8 ounces sour cream (do not use lowfat) |
1 teaspoon vanilla |
1/2 cup margarine (no butter or spreads) |
4 tablespoons cocoa |
1/3 cup milk |
1 (16 ounce) box powdered sugar |
1 teaspoon vanilla |
Directions:
1. For cake:.
2. In a saucepan, bring to a boil 2 sticks margarine, water, and 4 T. cocoa.
3. Cool slightly.
4. Add sugar, flour, baking soda, sour cream and vanilla, mixing well.
5. Bake in a greased 9 x 13 pan 35 - 40 minutes at 350 degrees.
6. Cool slightly. Frost while cake is warm.
7. For Frosting:.
8. In a saucepan, bring to a boil 1 stick margarine, 4 T. cocoa and milk.
9. Remove from heat and add powdered sugar and vanilla.
10. Beat well, spread on warm cake. Cool on rack.
11. Allow cake to cool completely before serving. Best if refrigerated. Very rich cake.
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