“I bake and decorate cakes as a hobby, and this cake is one of my specialties for weddings and graduation celebrations. It’s very easy and can be doubled and made into a 12 x 18 inch sheet cake. It’s best to avoid light or diet margarine for the filling and use very cold butter or margarine.”
3 cups flour
2 cups granulated CRYSTAL SUGAR®
1 teaspoon salt
2 teaspoons baking soda
1/3 cup cocoa
¾ cup oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups water or cold coffee
2/3 cup granulated CRYSTAL SUGAR®
¼ cup flour
¼ teaspoon salt
¾ cup milk
1 cup cold butter or regular margarine (do not use light margarine)
1 teaspoon vanilla
6 tablespoons butter or margarine
6 tablespoons milk
1½ cups granulated CRYSTAL SUGAR®
½ cup chocolate chips
- Cake: In a large mixing bowl, combine flour, sugar, salt, baking soda and cocoa. Make three wells in the mixture. Into the first well, pour the oil, into the second well, pour the vinegar and into the third well pour the vanilla. Over all this, pour the water and mix well with a spoon. Pour into a greased and floured 9 x 13 inch cake pan. Bake at 350°F for 25–30 minutes or until done. Cool completely in pan or cool for 10 minutes and invert onto serving platter.
- Filling: Place sugar, flour and salt in a small to medium sized saucepan and mix well. Stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool at room temperature until very cool. Add ½ cup butter at a time, (cut into several pieces), and beat at medium high speed until smooth. Add vanilla and beat well. Chill for a few minutes and then carefully spread on top of the chocolate cake and smooth well. Chill cake and filling ½ hour.
- Frosting: In a small saucepan or microwave pan, combine butter or margarine, milk and sugar. Bring to a boil on the stove or in the microwave and boil for 30 seconds. Remove from heat and add chocolate chips. Beat until smooth and creamy. Chill until of spreading consistency. Spread carefully over filling and sides of chocolate cake. Chill until ready to serve.
Yield: 24 servings.