Cocoa cake
Instructions:
-
This cake works the best when baked in a large jelly-roll pan and is perfect for serving a large group of people.
- FOR THE CAKE
- 2 cups all-purpose flour;
- 2 cups granulated sugar;
- 1⁄2 cup butter or margarine;
- 1⁄2 cup vegetable shortening;
- 1 cup water;
- 1⁄4 cup dark, unsweetened cocoa;
- 1⁄2 cup buttermilk;
- 2 eggs, lightly beaten;
- 1 teaspoon baking soda;
- 1 teaspoon vanilla.
- FOR THE FROSTING
- 1⁄2 cup butter or margarine;
- 4 tablespoons milk;
- 2 tablespoons dark, unsweetened cocoa;
- 31⁄2 cups powdered sugar;
- 1 teaspoon vanilla.
- Preheat oven to 400 F. Generously butter a 101⁄2-by-151⁄2-inch jelly-roll pan (cookie sheet with sides).
- In a large bowl, combine the flour and granulated sugar. In a saucepan, bring 1⁄2 cup butter or margarine, shortening, water, and 1⁄4 cup cocoa to a boil, stirring constantly, and cook until smooth, about 1 minute. Pour mixture over the dry ingredients and stir until blended. Add the buttermilk, eggs, baking soda, and 1 teaspoon vanilla. Mix until very smooth and blended. Pour into the prepared pan. Bake 20 minutes, or until the cake tests done in the center.
- While cake is baking, combine 1⁄2 cup butter, the milk, and 2 tablespoons cocoa in a medium-size saucepan; bring to a boil. Add the powdered sugar and 1 teaspoon vanilla. Pour the hot frosting over the hot baked cake.