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Alan Jackson's Chocolate Cake and Frosting

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“Fantastic chocolate cake recipe! I found this advertised on a Parkay box, bought the box of margarine and tried the recipe. Everyone who tasted it has asked for the recipe! It's easy and not too sweet. I use real butter for the margarine, but you can use either. Enjoy!”
READY IN:
55mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:.
  2. Sift flour, sugar and salt together in mixing bowl. Heat water, 1 stick Parkay, oil, 1/4 cup of the cocoa. Boil, stirring constantly. Pour into flour mixture and stir until smooth.
  3. Blend in buttermilk, eggs, baking soda, 1 teaspoon of the vanilla and vinegar until smooth.
  4. Pour into a greased and floured 13x2 inch baking pan.
  5. Bake at 350 degrees F for 35 minutes or until a toothpick inserted in center comes out clean.
  6. Cool completely.
  7. Frosting:.
  8. In a sauce pan, over medium-high heat, melt remaining 1 stick of Parkay, add the milk and the remaining 1/4 cup cocoa and bring to a boil. Remove from heat. Stir in powdered sugar and the remaining 1 teaspoon vanilla. Stir until smooth. Pour over the cake. Enjoy!

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