| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Unsifted flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Soda |
| 1 |
|
Stick margarine |
| 3 1/2 |
tb |
Chocolate syrup |
| 1 |
c |
Water |
| 1/2 |
c |
Shortening |
| 1/3 |
c |
Buttermilk |
| 2 |
|
Eggs; beaten |
| 1 |
|
Stick margarine |
| 3 1/2 |
ts |
Chocolate syrup |
| 1/3 |
c |
Sweet milk |
| 1 |
|
Box powdered sugar |
| 1 |
c |
Chopped nuts |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FROSTING
In a bowl, mix flour, sugar and soda. In a saucepan, put margarine,
chocolate syrup, water and shortening; bring to a boil. Pour this mixture
over the dry ingredients in the bowl. Add the milk, eggs and vanilla; mix
well. Pour batter into a well greased and floured 11x16 inch baking pan.
Bake at 400 degrees for 20 minutes. Leave cake in the pan and pour frosting
over it.
To make frosting: Bring to a boil margarine, chocolate syrup, milk; take
from fire and add powdered sugar; mix well. Add chopped nuts and vanilla.
Pour over cake.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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