This chocolate cake is quick and easy to prepare and the best part is you can pour the icing over the cake while it is still in the pan. Do not remove from the pan because the icing will run down the sides.

Whenever I am asked to bring a covered dish or donate a favorite food for a fundraiser, this is the cake that I make. Most people enjoy it and ask for the recipe. On some occasions, I make two of these. On one, I make the icing according to the recipe and the other cake, I add one half cup of coco to the icing. Try them both.

2 cups sugar

2 cups all-purpose flour

1 cup water

1 stick butter

1 cup Crisco Oil

4 tablespoons cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon soda

1/8 teaspoon salt

Mix sugar and flour together in large bowl. Mix water, butter, oil and cocoa in a saucepan; bring to boil and boil for 1 minute, stirring constantly. Add sugar and flour to mixture and stir well. Then add buttermilk, eggs, soda and salt. Pour into a large rectangular greased and floured pan. Bake at 350 degrees for 40 minutes.


Bring 4 tablespoons milk, 1 stick butter and 1 teaspoon vanilla to boil. Add 1 box powdered sugar. Use milk to thin. Pour over hot cake in pan.

Note: Use all-purpose flour when making this cake. You may use self-rising flour, but do not add the soda and salt. You may also add 1/2 cup of chopped pecans to the batter.

Guaranteed to satisfy a sweet craving or a chocolate lover.

Source by Margaret Riley


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