#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 eggs 1/2 cup Hershey Cocoa 1 TBSP vanilla (imitation) or 1tsp real vanilla Pinch of salt 1 TBSP baking soda (Arm & Hammer brand) 1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup buttermilk) 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, and cocoa. 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 and mix. 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't come out clean, leave in a few more minutes and retest.
Chocolate Icing :
1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 level TBSP Hershey'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, use same recipe but omit cocoa. __________________________________________
#2 - Icing/Frosting for Cakes and Cookies
1/2 box Domino's Powdered Sugar (1 lb. size) 1 stick Parkay margarine 2 tsp imitation vanilla 1.5 TBSP milk Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. For chocolate frosting, add 2 level TBSP Hershey's Cocoa. __________________________________________