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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. flour
3/4 c. cocoa
2 1/2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. vegetable oil
1 c. sour milk
4 eggs
2 tsp. vanilla
1 c. hot water or coffee
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Directions: |
Directions:Mix all dry ingredients together in a medium mixing bowl. In an 8 c measuring cup, add all the wet ingredients except hot water. Beat the wet ingredients thoroughly with hand mixer. Pour into dry ingredients and stir until nearly combined, then add hot water. Stir gently until smooth. Pour into greased 13 x 18 x 2” pan. Bake at 375ºF for 24 min or until a toothpick inserted in the centre comes out clean. Frost when cool or make into Skor Dessert. |
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Frosting |
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Ingredients: |
Ingredients: 1/2 c. margerine
1/3 c. cocoa
2 tbsp. corn syrup
1 tsp. vanilla
2 c. powdered sugar
3-4 tsp. milk
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Directions: |
Directions:Beat the margerine. Add the rest of the ingredients. Beat until fluffy and a nice spreading consistency. Spread on cooled cake. |
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Skor Dessert |
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Ingredients: |
Ingredients: 3/4 c. margarine
3/4 c. brown sugar
4 tbsp. corn syrup
1 can sweetened condensed milk
1 tsp. vanilla
3-4 c. whipped topping
3-4 Skor bars, chopped
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Directions: |
Directions:In 8 c. glass measuring cup combine margarine, sugar, corn syrup and sweetened condensed milk. Set mic on high power for 8 minutes, stopping it to stir ingredients every 1 1/2 - 2 minutes. Let boil 2 min in mic. Beat with hand mixer 3 min, add vanilla. Pour over cooled cake. When caramel is cool, top with whipped topping, then sprinkle with Skor bars. If serving the next day, refrigerate and wait to top with whipped topping & Skor bars until morning. Can be frozen but definitely isn’t as pretty anymore. |
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Personal
Notes: |
Personal
Notes: If we don’t have this cake in the freezer with chocolate frosting on it, to Shelby the freezer is “empty.”
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This recipe for Chocolate Cake is from