Directions: |
Directions:In pan, measure oleo, water, cocoa, and salt, bringing to boil making sure oleo is melted thoroughly. Then remove from heat. Meanwhile, sift flour, measure it, then resift twice with sugar and baking soda. Pour cocoa mixture into flour mixture, while still hot, beating all the while. Beat eggs well, then add eggs, buttermilk, and vanilla. Mix well. Put in greased and floured 13" X 9" pan. Bake at 350ºF for 30 minutes. Begin testing for doneness at around 22 minutes.
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Directions: |
Directions:Fix 5 minutes before cake comes out of the oven. Must be poured over hot cake.
Heat oleo, cocoa, and milk over a low heat in a saucepan. DO NOT BOIL. Remove from heat and pour into mixing bowl. Add box of confectioners sugar and vanilla. Mix well. Then stir in as many pecans and marshmallows as you want. Pour over hot cake and let cool before serving |
Personal
Notes: |
Personal
Notes: Notes for the cake:
Oleo is margarine. You can use margarine or butter.
For buttermilk you can mix 1/2 cup regular whole milk with 1/2 Tablespoon white vinegar.
SHORTCUT HERE:
Or, you can do what I do and use a Devil's Food cake mix! It tastes just as good and is SO much easier!! What really makes the cake is the icing anyway....
Notes for the icing:
Oleo is margarine. You can use margarine or butter. "Heaping Tablespoons" means slightly rounded on top. For the milk, I use whole milk. Confectioner's sugar is powdered sugar. You don't HAVE to add the pecans, but if you do, make them chopped pecans.
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This recipe for Tibby's Famous Rocky Road Cake is from