Melt and bring to a boil:

¾ lb. butter or margarine (3 cubes)

4 heaping T. cocoa

1 cup water

Sift together:

2 cups flour

2 cups sugar

Pour the chocolate mixture over the flour mixture and mix. Then add:

½ cup buttermilk

1 tsp. baking soda

2 eggs

1 tsp. vanilla

Bake at 375° for 18 minutes. Using a large cookie sheet/sheet cake pan. Greased.

Add warm icing to hot cake straight from oven.


Bring to a boil:

½ cup butter or margarine (1 cube)

4 heaping T. cocoa

6 T. milk

Add and beat until smooth

1 box powdered sugar (1 lb.)

1 tsp. vanilla

1 cup chopped pecans (optional)

This is a great recipe because it is so versatile. To make 2- 9 inch layers or a 9×13 cake use only 1 cup of butter (2 cubes) in cake. To make cupcakes use ½ cup (1 cube) of butter. We like this as a 9×13 without frosting. When we make cupcakes we use the same frosting as above and then freeze them. They are chewy and good when eaten this way.

When you make a 9×11 cake, layers or cupcakes bake at 350°. I don’t know how long it takes, sorry. Use a toothpick inserted in center to check for doneness. It should come out clean.  I would think the 9×13 would take around 30-40 min.

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