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Old Fashioned Chocolate Cake

Kraft Memeber Recipe
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Makes: 8 to 10 servings Total Time: 2 hr 15 min
Category: Desserts Sub Category: Cakes

what you need
  • 3/4 cup (1/2 sticks) Parkay margarine or butter, softened
  • 1 2/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose Gold Medal flour
  • 2/3 cups cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cups water
  • Butter Cream Frosting:
  • 6 tablespoons Parkay margarine or butter, softened
  • 2 2/3 cups powdered sugar
  • 1/2 cup cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla
make it
Preheat oven to 350°F. Grease and flour two 9 inch round cake pans. In large mixing bowl combine margarine, sugar, eggs, and vanilla. Beat on high speed of mixer for 3 minutes. In separate bowl stir together flour, cocoa, baking soda, salt, and baking powder. Add alternately with water to butter mixture. Blend till just combined. Pour into prepared pans.

Bake 30 to 35 minutes or till wooden pick inserted in center comes out clean. Cool 10 minutes. Remove pans to wire racks. Cool completely.

For the frosting: in a small mixer bowl, beat margarine, add powdered sugar and cocoa alternately with milk. Beat to spreading consistency (more milk may be needed). Blend in vanilla. Makes 2 cups frosting. Spread frosting on center of cake and place next layer on top. Frost top and sides of cake.
This cake can be made with prepared frosting. You can add chocolate chips to the batter for chocolate chip layer cake.

For added moistness add 1 box Jell-O chocolate pudding and pie filling to the batter. Top with chocolate curls or chocolate chips.
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