Delicious Chocolate Cake with Toppings
Beat together: 1 c. salad oil
1 c. buttermilk (or substitute 1 cup milk plus 1 Tbs lemon juice)
2 egg yolks
1 tsp. vanilla
Add: 2 c. sugar
2 c. flour
½ c. cocoa
1 T. baking soda
¼ tsp. salt
Add: 1 c. boiling water
Bake in a greased 9x13 pan at 325 for 1 hour or until done. Don’t underbake.
Toppings
1. Make the glaze.
2/3 powdered sugar
1/3 c. cocoa
1-2 T. butter
1 tsp. vanilla
Mix and gradually add 2 Tbsp. of hot water. Add more hot water if needed. (I never follow this exactly, just kind of mix and add until I like the texture.)
2. Before cake comes out of the oven, cut large marshmallows in half so that they make short circles. When the cake comes out, immediately place marshmallow halves (cut-side down) on the cake as close together as possible. Put in warm oven for 1-2 minutes (not longer or topping will be very sticky and hard to cut).
3. Pour/drizzle glaze so that marshmallows are covered as much as possible. Try not to ruin the shape of the marshmallow by letting it swirl in with the glaze.
4. If you like nuts, sprinkle your favorite (I like walnuts) on top before glaze hardens.
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