18 minute chocolate cake
- Categories
- Cakes
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| 2 cups | FLOUR |
| 1¾ cup | SUGAR |
| ¼ teaspoon | SALT |
| 4 tablespoons | COCOA |
| 1 cup | COLD WATER |
| ½ cup | VEGETABLE OIL |
| ½ cup | BUTTER |
| ½ cup | BUTTERMILK |
| 2 xes | EGGS |
| 1 teaspoon | SODA |
COMBINE FLOUR, SUGAR, SALT AND COCOA IN A LARGE BOWL.
MIX IN A SAUCE PAN, WATER, OIL AND BUTTER. BRING TO A BOIL. POUR INTO DRY MIX AND BEAT UNTIL SMOOTH. ADD BUTTERMILK, EGGS AND SODA. BEAT; BATTER WILL BE THIN. POUR INTO WELL GREASED JEELY ROLL PAN.
COOL ON A WIRE RACK; WHILE STILL A LITTLE WARM, FROST WITH ROCKY ROAD FROSTING (SEE RECIPE ON PAGE XX).
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