#1 - Chocolate Cake
(by Aunt Florence Brosius)
2 cups sugar (1 white, 1 dark brown--Domino Brand)1/2 cup Parkay Margarine (1 stick)2 eggs1/2 cup Hershey Cocoa1 TBSP vanilla (imitation) or 1tsp real vanillaPinch of salt1 TBSP baking soda (Arm & Hammer brand)1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cupbuttermilk)2 cups sifted flour (measure flour before you sift it!)1/2 cup boiling water Beat the Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, andcocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter.Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water andmix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes.Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn'tcome out clean, leave in a few more minutes and retest.
Chocolate Icing :
1/2 boxDomino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 level TBSPHershey's Cocoa; 2 tsp imitation vanilla; 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. Cool cake first before frosting. For vanilla icing, usesame recipe but omit cocoa. __________________________________________
#2 - Icing/Frosting for Cakes and Cookies
1/2 box Domino's Powdered Sugar (1 lb. size)1 stick Parkay margarine2 tsp imitation vanilla1.5 TBSP milkFeed in mixer. The longer you beat it the creamier it gets. Use food coloring to makethe color you desire.For chocolate frosting, add 2 level TBSP Hershey's Cocoa. __________________________________________