Ina Clara Chocolate Cake
"This recipe came from a friend of my grandmother's. It does not have eggs in it so it is a wonderful recipe for those allergic to eggs. It is the best and the moistest chocolate cake I have ever had - very rich and fudge like. It is requested wherever I go."
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
Cake
- 1 cup margarine (NO BUTTER or SPREADS)
- 1 cup water
- 4 tablespoons cocoa
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking soda
- 8 ounces sour cream (DO NOT USE LOWFAT)
- 1 teaspoon vanilla
-
Frosting
- 1⁄2 cup margarine (NO BUTTER OR SPREADS)
- 4 tablespoons cocoa
- 1⁄3 cup milk
- 1 (16 ounce) box powdered sugar
- 1 teaspoon vanilla
directions
- For cake:.
- In a saucepan, bring to a boil 2 sticks margarine, water, and 4 T. cocoa.
- Cool slightly.
- Add sugar, flour, baking soda, sour cream and vanilla, mixing well.
- Bake in a greased 9 x 13 pan 35 - 40 minutes at 350 degrees.
- Cool slightly. Frost while cake is warm.
- For Frosting:.
- In a saucepan, bring to a boil 1 stick margarine, 4 T. cocoa and milk.
- Remove from heat and add powdered sugar and vanilla.
- Beat well, spread on warm cake. Cool on rack.
- Allow cake to cool completely before serving. Best if refrigerated. Very rich cake.
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Reviews
-
This review is for the cake only...for the frosting I used recipe#87058 ...I love the peanut/chocolate combination. If you are looking for a fluffy, dark chocolate cake, this one is not for you. It is quite dense (especially after being refrigerated), and the chocolate flavour is mild, but very good. I needed a recipe that did not contain eggs, and am very pleased that I chose this one.
RECIPE SUBMITTED BY
AudreyJo Boviall
Fort Wayne, IN
I live in the mid-west now, but my father was military and I have lived all the over the place. One of my most favorite things to do is cook! I also collect cookbooks and antique kitchen gadgets.
