When we gather as a family (all 30+ of us), one night will be devoted to a fish fry. My dad requires this chocolate cake to go with the fish and eats the two together. The rest of us save it for dessert. It's yummy!
It's good at room temperature but even better served warm.
1COMBINE self-rising flour, 2 cups sugar and 1/2 tsp salt in a mixing bowl.
2BRING TO A BOIL 1 cup butter, 1 cup water, and 4 Tbsp cocoa. Pour over the flour mixture then add 2 eggs, 1/2 cup buttermilk, 1 tsp soda, and 1 tsp vanilla.
3Mix well and pour into greased 9x13" baking pan (we use a glass baking dish). Bake at 350 degrees for 20 minutes OR until a toothpick inserted into the center of the cake comes out clean.
4Remove cake from oven to wire rack and poke holes in the top of the cake (liberally ... this cake is best when the icing is able to seep down into the cake).
5FOR THE ICING: bring to a boil 1-1/2 cups sugar, 1/3 cup cocoa, 1/3 cup milk, dash of salt, and 1-1/2 sticks of margarine. Boil for one minute, stirring to keep from sticking, then pour over the cake.
6Serve warm or at room temperature.
7My sister doubles the icing recipe. Too much icing for me but the kids love the extra chocolate.