2 Eggs
1 c Sugar
2 tb Soft butter
1 c Light oil
1/2 ct Packed
1/2 c Buttermilk
1 ts Vanilla
2 1/4 c Flour
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 c Boiling water
1/2 c Chocolate chips
-INCREDIBLE CHOLOCATE ICING-
1 c Soft butter
2 c Powdered sugar
1 1/3 c Cocoa
2 ts Vanilla
1/4 c Milk
1/3 c Hot coffee (if you’re not a
-coffee drinker you can use
-instant)
From: sandyainsw@aol.com (SandyAinsw)
Date: 1 Sep 1995 10:37:21 -0500
This cake is a chocolate lover’s delight. For the times you really don’t
care about fat and stuff in your diet. I’ve never had it fail and even won
a prize with it at our county fair. It came from the Expo 86 cookbook.
Preheat oven to 350. Butter and flour 2 8″ or 9″cake pans. In a large
bowl, add first 7 ingredients one at a time in order, beating after each
addition. In separate bowl, mix flour, baking powder and soda together then
add to above. Fold 1 into above. Add boiling water to above and mix in 1/2
cup chocolate chips. Place mixture in prepared cake pans. Bake for 25
minutes. Ice with incredible chocolate icing. Don’t overbake! When the cake
comes out it is not high and you can see where the oil separated, don’t
worry, it’s ok.
Incredible Cholocate Icing: In blender or food processor add the butter,
powdered sugar and cocoa and blend for a few seconds. Add the liquids and
blend until smooth. For a thinner icing use additional milk, I never do.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
