Another oldie brought to the forefront. (First published back in 2024)

This is a recipe that was given to me way back when I was a Junior Women’s clubber, and it is my very favorite way to enjoy chocolate cake. It is a moist, fudgie dessert, that is more like a brownie than cake.

INGREDIENTS for CAKE

2 sticks butter or margarine
4 tablespoons cocoa
1 cup water
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon vanilla

Combine margarine/butter, cocoa and water in saucepan., and bring to a boil over low heat. Remove from heat, and add flour, sugar and salt. Mix well and add eggs, sour cream, soda and vanilla. Again, mix thoroughly.

Pour into a greased 9×13 pan, and bake at 350° for 35 to 40 minutes.

Remove from oven and leave in pan. Frost immediately.

FROSTING

1 stick butter or margarine
4 tablespoons cocoa
1 pound confectioners sugar
6 tablespoons milk
1 cup chopped pecans
1 teaspoon vanilla

Combine margarine/butter, cocoa and milk in a saucepan, and bring to a boil. Remove from heat and add sugar, nuts and vanilla. Mix well and immediately pour over cake.

Let cool, and enjoy!!!😋😋

Sorry no actual picture. I don’t have one, and none seems to exist online.
This recipe is from the mid 50s so it’s a bit ancient!

I took the easy way out and scanned the recipe cards with my phone. Sorry they look a bit wonky.

This is a recipe that was given to me way back when I was a Junior Women’s clubber, and it is my very favorite way to enjoy chocolate cake. It is a moist, fudgy dessert, that is more like a brownie than cake.

INGREDIENTS for CAKE

2 sticks butter or margarine
4 tablespoons cocoa
1 cup water
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon vanilla

Combine margarine/butter, cocoa and water in saucepan., and bring to a boil over low heat. Remove from heat, and add flour, sugar and salt. Mix well and add eggs, sour cream, soda and vanilla. Again, mix thoroughly.

Pour into a greased 9×13 pan, and bake at 350° for 35 to 40 minutes.

Remove from oven and leave in pan. Frost immediately.

FROSTING

1 stick butter or margarine
4 tablespoons cocoa
1 pound confectioners sugar
6 tablespoons milk
1 cup chopped pecans
1 teaspoon vanilla

Combine margarine/butter, cocoa and milk in a saucepan, and bring to a boil. Remove from heat and add sugar, nuts and vanilla. Mix well and immediately pour over cake.

Let cool, and enjoy!!!😋😋