Chocolate-Chocolate Cake

By Persephone

Yesterday, the President was quite crazy with the tweets.  I could analyze them and wonder just what happened to our country to allow this to happen, but I instead decided to give you the recipe for my mother’s Chocolate-Chocolate Cake.  It was my Dad’s favorite.

 

Preheat oven to 350 degrees.  Mix together 2/3 cup of oil and 2 eggs.  Add 1 1/2 cups sugar.  Beat until creamy and fluffy using an electric mixer.  Add 1/2 cup powdered cocoa, 1 1/4 teaspoons baking soda, 1/2 teaspoons salt, and 1 teaspoon vanilla.  Alternately add 1 1/2 cups all-purpose flour with 1 cup of butter milk.  If you don’t have butter milk, my Mom substitutes 1 tablespoon lemon juice added to a cup of milk.  Mix all the ingredients together and pour into either a greased 9 x 13 inch pan or two greased 9-inch cake pans (use parchment paper).  Bake for 25-30 minutes.  Top with the fudge topping.

For the topping: in a microwavable bowl, place 1/3 cup water and 1/3 cup margarine.  Melt these ingredients in the microwave before adding a sprinkle of salt, 1/2 cup cocoa, and 1 lb. powdered sugar.  Stir vigorously.  When all the sugar is dissolved, add 1 teaspoon vanilla.  This should be applied to cake while it’s still warm, as it stiffens quickly at room temperature.

Enjoy.  Chocolate is always the answer.

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