Chocolate cakes with chocolate icing

A couple of weeks ago I was craving chocolate cake with chocolate frosting. I still haven’t had any yet, but as luck would have it I asked and I received.

And not one recipe but two.

Sending out a big thank you to Joy Caffey and Charlotte Christian who both sent me their favorites.

I know Mom and I will enjoy them but poor dad, being allergic to chocolate, will just have to eat something else.

And since they’ve shared with me I’m going to share with you. They are actually very similar in many ways. The cinnamon and brown sugar in Charlotte’s give the cake a little Mexican twist.

Both of these recipes called for oleo or margarine (same thing). I would substitute butter because of who I am as a person.

First up is Charlotte’s:

Mexican Chocolate Sheet Cake

1¼ cups margarine

½ cup unsweetened cocoa

1 cup water

2 cups unsifted flour

1½ cups firmly packed brown sugar

1 tsp vanilla

1 cup powdered sugar

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

1 can Eagle Brand milk

2 eggs

1 cup chopped nuts

Preheat oven to 350. In a small pan melt 1 cup butter; stir in ¼ cup cocoa, then water. Bring to a boil and remove from heat. In large mixing bowl combine flour, brown sugar, cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into a greased 15x10” jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In a small saucepan melt remaining ¼ cup butter, stir in remaining ¼ cup cocoa and remaining Eagle Brand. Stir in powdered sugar and nuts. Spread on warm cake.

And here is Joy’s version:

Chocolate Cake

Sift together:

2 cups flour

2 cups sugar

½ cup cocoa

Mix:

2 sticks margarine

1 cup water

Bring to a boil and pour over dry ingredients. Mix well.

Add:

½ cup buttermilk

½ tsp baking soda

2 eggs slightly beaten

1 tsp vanilla

¼ tsp salt

Bake at 350 for 30 to 35 minutes in a 9x13 greased and floured pan.

For the icing, mix:

1 stick margarine, 4 tbsp cocoa, ¼ tsp salt and 1/3 cup milk. Bring to a boil and add: 3 ¾ cups sifted powdered

3 ¾ cups sifted powdered sugar

1 tsp vanilla

1 cup chopped pecans

Pour over warm cake.