It’s Cancer-Free Friday around these parts and that means we get to talk about something other than cancer! Woohoo!! Yay!!!
Since next week is Thanksgiving — otherwise known as “the day you eat as much as you possibly can, and then a little more” — I thought a recipe might be in order. Because I’m pretty sure you are not going to get nearly enough sweets in your diet next week. ha ha!
This recipe was given to me by a friend (Hi Dolly!) and it’s a cake one of her friends made for Dolly’s birthday. I’m not sure what makes it so delicious, but everyone who tries it loves it. I like it because, although it’s sweet, it doesn’t taste too sweet. Maybe it’s because the buttermilk cake balances out the richness of the chocolate icing.
Now, I’ll warn you. It’s not a “pretty” cake (at least not when I make it!), so if you’re in the market for a beautiful creation, let me refer you to Southern Living or Better Homes & Garden where you can find pretty cakes. This cake is all about taste – not looks. And really – don’t you think taste is what most people care about??
Old Fashioned Chocolate Cake
You will need these guys to help you make the cake. These are very basic ingredients, which is what I love in a recipe.
1 1/2 cups sugar
1 cup vegetable oil
2 cups self-rising flour
1 cup buttermilk
1 tsp vanilla extract
1/4 cup cocoa
1/2 cup margarine
2 cups sugar
1/2 cup milk
1 tsp vanilla extract
Cream eggs and sugar. Add oil and mix well. Add flour and buttermilk alternately. Add vanilla and stir well. Pour into greased and floured 9 x 13-inch pan. Bake at 375 for 20-30 minutes. Do not remove cake from pan. Cut into squares and immediately pour chocolate icing over cake.
Combine cocoa, margarine, sugar, and milk in saucepan. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour over cake.
This is what the finished product looks like when I make it. It looked different when Dolly shared her cake with us because it had more of an icing layer on top. If the icing is poured on the cake immediately after boiling, it will all soak into the cake (which is fine and tastes great – it just doesn’t make a “pretty” cake with nice icing on top). If you want a bit of an icing layer on top of the cake, let the icing cool for a few minutes before pouring on the cake.
If you would like to download a printable version of this recipe, click here. Let me know if you make it and how you like it. I think you’ll be pleased.
Have a great weekend!!