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Wet Chocolate Cake Recipe

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This recipe for Wet Chocolate Cake, by , is from Bradley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Bradley


Wet Chocolate Cake

2 cups self-rising Flour
2 cups sugar
1 stick margarine
4 tablespoons cocoa
½ cup oil
1 cup water
½ cup buttermilk
2 eggs
1 tsp. Pure vanilla extract

Cocoa Icing

2 tablespoons cocoa
1 stick margarine
1 box (16 oz) powdered sugar (sifted)
1 cup chopped pecans

Preheat oven to 325º F

Spray a 9X13 pan or bundt cake pan with Baker’s Joy or grease with butter or Crisco and flour

Mix sifted flour and sugar in a large bowl
Melt 1 stick margarine, add cocoa, water, & oil. Mix well and bring to boil.
Remove from heat and pour over flour mixture
Add beaten eggs and buttermilk, mix well
Stir in vanilla extract
Pour into pan
Bake 30 minutes for 9X13 or 55 minutes for Bundt cake pan.
Remove and let cool

Cocoa Icing

Melt margarine on medium heat
Stir in cocoa
Bring to a boil
Remove from heat
Beat in sifted powdered sugar
Add 4 to 7 tablespoons of sweet milk
stir in chopped pecans (optional)
Spread on cooled cake




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