| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chocolate, Cakes, Desserts |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Flour; Unbleached, Sifted |
| 3/4 |
c |
Whole Wheat Flour; Stirred |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 1 |
c |
Butter Or Regular Margarine |
| 1 |
c |
;Water |
| 1/4 |
c |
Cocoa; Baking |
| 2 |
|
Eggs; Large, Beaten |
| 1/2 |
c |
Sour Cream |
| 1/2 |
c |
Butter Or Regular Margarine |
| 6 |
ts |
Milk |
| 1/4 |
c |
Cocoa; Baking |
| 1 |
lb |
Confectioners Sugar; (1 Box) |
| 1 |
ts |
Vanilla Extract |
INSTRUCTIONS
COCOA FROSTING
Stir together sugar, flour, whole wheat flour, baking soda and salt in a
mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to
a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix
well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour
batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375
degree F. oven 30 minutes or until cake tests done. Cool in pan on rack.
Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa
Frosting over all. Cool completely. Cut into squares. COCOA FROSTING:
Combine butter, milk, and cocoa in saucepan. Cook over medium heat until
butter is melted and mixture is smooth. Stir in confectioners' sugar, that
has been sifted. Continue cooking over low heat until confectioners' sugar
is completely dissolved. Remove from heat. Stir in vanilla. Frost cake
immediately.
A Message from our Provider:
“He who kneels before God can stand before anyone.”