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).