Alan Jackson's Chocolate Cake and Frosting |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fantastic chocolate cake recipe! I found this advertised on a Parkay box, bought the box of margarine and tried the recipe. Everyone who tasted it has asked for the recipe! It's easy and not too sweet. I use real butter for the margarine, but you can use either. Enjoy! Ingredients:
2 cups flour |
2 eggs |
2 cups sugar |
1/2 teaspoon salt |
1 cup water |
1 cup margarine (divided) |
1/2 cup vegetable oil (criso, divided) |
1/2 cup cocoa (divided) |
1/2 cup buttermilk |
1 teaspoon baking soda |
2 teaspoons vanilla (divided) |
1 teaspoon cider vinegar |
6 tablespoons milk |
1 (16 ounce) box powdered sugar |
Directions:
1. Cake:.
2. Sift flour, sugar and salt together in mixing bowl. Heat water, 1 stick Parkay, oil, 1/4 cup of the cocoa. Boil, stirring constantly. Pour into flour mixture and stir until smooth.
3. Blend in buttermilk, eggs, baking soda, 1 teaspoon of the vanilla and vinegar until smooth.
4. Pour into a greased and floured 13x2 inch baking pan.
5. Bake at 350 degrees F for 35 minutes or until a toothpick inserted in center comes out clean.
6. Cool completely.
7. Frosting:.
8. In a sauce pan, over medium-high heat, melt remaining 1 stick of Parkay, add the milk and the remaining 1/4 cup cocoa and bring to a boil. Remove from heat. Stir in powdered sugar and the remaining 1 teaspoon vanilla. Stir until smooth. Pour over the cake. Enjoy!
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