1 c Water
1 c Butter or margarine
1/4 c Cocoa
2 c All-purpose flour
2 c Sugar
1 ts Baking soda
1/4 ts Salt
1/2 c Buttermilk
2 lg Eggs
1 ts Vanilla extract
Chocolate Candy Ice
Bring low 3 ingredients to a boil in a large heavy saucepan, stirring
invariably. Gradually stir in all-purpose flour and succeeding 3 ingredients.
Stir in buttermilk, egg, and vanilla infusion. Pour into a greased and
floured 13- x 9-inch pan. Bake at 350? for 30 minutes or until a wooden
pick inserted in center comes out strip. Cool in pan on a wire torture. Prick
surface at 1-inch intervals with a wooden plectrum, and pour Chocolate Candy
Frosting on top. Makes 15 servings.
CHOCOLATE CANDY ICE:
1/2 cup butter or margarine
1/3 cup milk
1/4 cup cocoa 16 ounce package powdered gelt, sifted 1 teaspoon
vanilla pull
Bring outset 3 ingredients to a boil in a heavy saucepan over low rut,
stirring forever. Stir in cabbage. Remove from hotness; add vanilla, stirring
incessantly, 3 to 5 minutes or until frosting begins to lose its glossary.
Makes approximately 3 cups, enough for one sheet patty.
Yields
15 Servings
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