Best Chocolate Cake
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Powdered sugar||16 Ounce (1 Box)|
|Chopped nuts||1 Cup (16 tbs), toasted|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°F.
Combine first 3 ingredients in large bowl.
Melt margarine or butter with water and oil in small saucepan over medium-high heat and bring to boil.
Pour over dry ingredients and mix well.
Add eggs, 1/2 cup buttermilk, baking soda and 1 teaspoon vanilla and blend thoroughly
Pour into 18 x 11 inch rectangular roasting pan.
Bake until tester inserted in center of cake comes out clean, approximately 20 to 25 minutes.
Meanwhile, combine powdered sugar, nuts and remaining cocoa in mixing bowl.
Remove cake from oven.
Melt remaining margarine or butter in small saucepan over medium heat.
Add to sugar mixture with remaining buttermilk and vanilla and blend thoroughly.
Immediately pour over cake, spreading evenly to edges.
Let cake cool completely in pan.