This is the cake my mom always made when there was a church gathering growing up. Just the taste of the frosting alone has people raving and craving! So when my sisters and I were out of the house and we had our own church picnics and school parent meetings, she reminded us of this recipe. She would always say “it just takes 20 minutes and you almost always have all the ingredients in the house”. She said it so much, we included it in a song we wrote her for her birthday!
2 cups flour
2 cups sugar
1 tsp baking soda
½ tsp salt
1 cup margarine or butter
1 cup water
4 tbs unsweetened baking cocoa
½ cup sour cream
1 tbs cinnamon
½ cup butter or margarine
6 tbs milk
4 tbs unsweetened coco
1 pound confectioner’s sugar (4 1/3 cups)
1 tsp vanilla
1 cup chopped walnuts or pecans (optional)
- In large mixing bowl, combine flour, sugar, soda and salt.
- In medium saucepan, over medium heat, bring to a boil margarine, water, and cocoa.
- Add boiled mixture, eggs and sour cream to flour ingredients. Beat the entire mixture well with an electric mixer.
- Pour into greased 10.5 x 15.5 x 1” jelly roll pan. Bake in preheated 350-degree oven for 20 minutes.
- While the cake is baking, prepare frosting: put margarine, milk and cocoa in medium saucepan until melted.
- Add confectioner’s sugar and vanilla. Beat until blended. Stir in walnuts.
- Frost cake while warm. Cool before cutting, if well hidden.