Everyone has their favorite family recipes. I have great memories of this chocolate cake from birthdays, anniversaries, and holidays. My Aunt finally shared the recipe with me at my wedding shower. I have put off making this cake for 3 years because I thought it was too hard. I finally decided to try it out today and learned that there are some steps but once you master them this cake is pretty easy. Thanks Aunt Bobbye for letting me share this with everyone.
Aunt Bobbye’s Chocolate Cake
Preheat oven to 350 degrees
2 cups flour
2 cups sugar
2 teaspoons baking soda
Dash of salt
Sift the ingredients listed above in a bowl
Melt in a double boiler:
1 ½ stick margarine
½ cup cocoa powder
Pull out and have ready: 2 eggs, 1 pint buttermilk (non fat), and 1 teaspoon vanilla
In a kitchen aid or mix master: Alternate flour mixture, margarine/cocoa mixture, eggs, and buttermilk. Add vanilla. Make sure to blend thoroughly.
Pour in a greased 13×9 baking pan and cook for 40 minutes at 350 degrees. (My Aunts oven and my oven took about 33 minutes) I checked my cake at 30 minutes and realized it was still a pit loose so I put it back in the oven.
Icing- start making it about 10 minutes before the cake is ready to come out of the oven
In a double boiler melt:
¾ stick of margarine
½ cup cocoa
3 cups confectioners sugar that has been sifted
Add sugar gradually and add about ¼ cup of milk (maybe a little more than that) to make the icing more pourable. The double boiler must be on high heat and must be stirred constantly. Pour on cake when it comes out of the oven. (The icing will start getting hard when it is removed from the heat so pour it all on quickly in the middle of the cake and then spread it to all the sides.)
Serve with a big glass of milk!