QUICK AND EASY, GOOEY CHOCOLATE CAKE
When we gather as a family (all 30+ of us), one night will be devoted to a fish fry. My dad requires this chocolate cake to go with the fish and eats the two together. The rest of us save it for dessert. It's yummy! It's good at room temperature but even better served warm.
Provided by Debbie Quimby
Categories Chocolate
Number Of Ingredients 17
Steps:
- 1. COMBINE self-rising flour, 2 cups sugar and 1/2 tsp salt in a mixing bowl.
- 2. BRING TO A BOIL 1 cup butter, 1 cup water, and 4 Tbsp cocoa. Pour over the flour mixture then add 2 eggs, 1/2 cup buttermilk, 1 tsp soda, and 1 tsp vanilla.
- 3. Mix well and pour into greased 9x13" baking pan (we use a glass baking dish). Bake at 350 degrees for 20 minutes OR until a toothpick inserted into the center of the cake comes out clean.
- 4. Remove cake from oven to wire rack and poke holes in the top of the cake (liberally ... this cake is best when the icing is able to seep down into the cake).
- 5. FOR THE ICING: bring to a boil 1-1/2 cups sugar, 1/3 cup cocoa, 1/3 cup milk, dash of salt, and 1-1/2 sticks of margarine. Boil for one minute, stirring to keep from sticking, then pour over the cake.
- 6. Serve warm or at room temperature.
- 7. My sister doubles the icing recipe. Too much icing for me but the kids love the extra chocolate.
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