Categories: Cakes - Frosting - Icing
Ingredients
- cake:
- 1/2 cup margarine or butter
- 1 cup water
- 1/2 cup cooking oil
- 3 Tbsp. unsweetened coca powder
- 2 eggs, beaten
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 cup buttermilk
- Filling:
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 tsp. vanilla extract
- 1 cup butter flavored Crisco
- 1/'2 tsp. salt
- 1 Tbsp. water
- 1 cup confectioners' sugar, sifted
- Frosting:
- 1 cup granulated sugar
- 6 Tbsp. cocoa
- 6 Tbsp. milk
- 1 1/2 cups semi-sweet or milk chocolate chips
Directions
- Heat oven to 350 degrees.
- Grease and flour a 15 1/2 × 10 1/2-inch jellyroll pan; set aside. Melt margarine or butter in a large bowl, then add water cooking oil and cocoa. Let cool. Once cool, add the eggs and granulated sugar and beat to combine.
- In a separate bowl, whisk flour and baking soda together. Alternately with the buttermilk, add the flour mixture to the cocoa- egg- sugar mixture.
- Pour into the prepared jelly roll pan and bake 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool completely.
- For the filling: Beat granulated sugar, milk, vanilla, Crisco, salt and water for a full 5 minutes, to make it fluffy. Stir in confectioners’ sugar. Spread on cooled cake.
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For frosting:
- Boil granulated sugar, cocoa and milk for 1 minute. Add chocolate chips and beat well. Put this over the filling layer Spreading quickly as frosting sets up fast.
- Cut into bars to serve.