I was looking for a quick, simple & easy recipe to make as a dessert, but I didn't want to use cake mix. I found this great recipe in one of my Southern Living Dessert cookbooks from the late 60's. I have not found a Southern Living recipe yet that I did not like. I did make a few minor adjustments, but nothing that would compromise the integrity of the recipe.
I have noted the changes that I made. This is a very moist cake, & so tasty & delicious. I just know you will fall in love with it as we did. I gave half of it away, as the recipe makes a Jelly Roll pan size cake. Give it a try.
PREHEAT OVEN TO 350 DEGREES F. PLEASE NOTE THAT THE 5 MINUTES REFERS TO THE AMOUNT OF TIME TO PUT THE CAKE TOGETHER NOT THE BAKING TIME. Spray a long jelly roll pan with Bakers Joy & set aside till needed.(Spraying with Bakers Joy was my addition. There was no mention of spraying or greasing the pan in the original recipe. These are the ones I gave to the neighbor.
Add the water,margarine, butter or oleo, shortening & cocoa, which ever you are using to a medium size sauce pan,& bring to a boil just until the shortening mixture melts. Then remove from heat and pour into a medium size bowl. Add the sugar to the chocolate mixture, and beat till combined & blended together
Sift the flour & baking soda into a small bowl. Now add in the sifted flour to the chocolate sugar mixture in 3 intervals, beating well after each addition.
Add in the beaten eggs, sour milk & vanilla , mix well.
Pour into prepared long shallow baking pan, and bake for 20- 25 minutes in 350 degree F. preheated oven or until toothpick comes out clean when inserted into center of cake.
ORIGINAL DIRECTIONS FOR FROSTING: While cake is baking prepare the frosting by melting the butter or oleo in a medium sauce pan, add the cocoa, and stir to blend. REMOVE FROM HEAT. Then add the powdered sugar, and 3 tablespoons of milk and vanilla, then beat till blended together, and spread over hot cake. A glass of cold milk & frosted cake, so delicious.
THIS IS MY VERSION I CHOSE TO ADD THE SOFTENED BUTTER TO A MEDIUM BOWL, ADD IN THE COCOA POWDER, AND POWDERED SUGAR, & VANILLA BEAN PASTE AND ENOUGH MILK TO REACH THE SPREADING CONSISTENCY I NEEDED. I use just under a half cup of milk. BEATING UNTIL SMOOTH. THEN SPREAD OVER CAKE WHILE IT IS STILL HOT. I added nuts to half of the cake, and left the other side plain, since my neighbor has a nut allergy.
This is the half that was left after adding the nuts.