5 Minute CHOCOLATE CAKE & FROSTING

Rose Mary Mogan

By
@cookinginillinois

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.


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Comments:

Serves:

Makes a Jello Roll Pan size serves at least 16 or more

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
water
1 stick
oleo, i used butter
3/4 c
shortening (i used butter flavored crisco
5 Tbsp
cocoa powder(i used dutch cocoa)
2 c
sugar
2 c
sifted all purpose flour (i used white lily)
1 tsp
baking soda
2 large
egg, beaten room temperature
1/2 c
sour milk (i used buttermilk)
1 tsp
vanilla extact, i used vanilla bean paste

CHOCOLATE FROSTING

1 stick
oleo, i used butter
3 Tbsp
cocoa, i used dutch cocoa
1 lb
powdered sugar (cofectioners sugar)
3 Tbsp
milk (i used a bit more)
1 tsp
vanilla extract(i used vanilla bean paste)

Directions Step-By-Step

1
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.
2
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
3
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.
4
Add in the beaten eggs, sour milk & vanilla , mix well.
5
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.
6
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.
7
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.
8
This is the half that was left after adding the nuts.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy