This cake is always a favorite and is the basic recipe I use for many varieties of chocolate cakes. It is a great summer cake, because the baking time is greatly reduced. So, it heats up your home less and gets into your loved ones quicker.
It can be baked as a sheet cake or a layer cake. It is very moist and rich. Preheat Oven to 350 degrees.
Boiled Chocolate Cake
1 cup water
2 sticks of margarine or butter
Four heaping tablespoons of cocoa
2 cups of sugar
2 cups of flour
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk (Buttermilk alternative: if you don’t have buttermilk you can sour regular milk by adding 1 teaspoon of vinegar to ½ cup of milk.)
2 eggs, slightly beaten
In a large sauce pan on top of the stove bring the water, margarine and cocoa to a boil. In a separate medium sized mixing bowl, mix together sugar, flour, baking soda and salt. Add dry ingredients to sauce pan. Stirring constantly bring back to a low boil. Boil for at least one minute.
Remove sauce pan from heat and stir in buttermilk. Then pour about 1 cup of the warm batter into the eggs and mix. Then quickly stir the egg mixture back into the hot batter. Pour batter into a greased 9 X 13 cake pan and bake for 25 minutes or until toothpick inserted in the center of the cake comes out clean. (Alternative baking time: If you need a dessert fast, poor warm batter into an 11X14 bar pan. Bake for 10 to 15 minutes or until a toothpick inserted in center of cake comes out clean.)
Remove from oven and frost with Boiled Chocolate Fudge Frosting while still warm. Serve warm with ice cream or cool as a great snack.
Boiled Chocolate Fudge Frosting
6 tablespoons of milk
1 stick of margarine or butter
4 heaping tablespoons of cocoa
About ½ of a bag of powdered sugar, approximately 1 pound
In a large saucepan on top of the stove, bring milk, margarine and cocoa to a boil. Stir constantly to prevent scorching. Boil for at least one minute. Remove from heat and added enough powdered sugar for the spreading consistency. It should be like thickened fudge topping consistency, but still pourable. Pour frosting over warm cake. If desired, top with sprinkles.
Serve cake warm with ice cream or cool as a great snack.