Delicate Chocolate Cake

SUBMITTED BY: Annette Foster

"'A special friend gave me this recipe more than 20 years ago,' recalls Annette Foster of Taylors, SOuth Carolina. 'The cake has a light cocoa flavor, and the frosting is rich. Because you frost and serve just half the cake, you can use the remainder to make other scrumptious desserts later in the week.'"

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PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup vegetable oil
1 cup water
1/2 cup butter or margarine
1/4 cup baking cocoa
2 cups self-rising flour*
2 cups sugar
1/2 cup buttermilk
2 eggs
FROSTING (for the layer cake):
1/2 cup butter or margarine
1/4 cup baking cocoa
1/4 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS

In a saucepan, combine oil, water, butter and cocoa. Bring to a boil over medium heat; boil for 1 minute. Remove from the heat. In a mixing bowl, combine flour and sugar; gradually add cocoa mixture, beating well. Add buttermilk and eggs; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. For frosting, combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute (the mixture will appear curdled). Pour into a mixing bowl. Gradually add sugar and vanilla; beat until frosting is cooled and reaches desired spreading consistency. Frost the top of one cake rectangle; top with the second rectangle. Frost the top and sides of cake.

FOOTNOTE

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.