I got this recipe from a lady that I used to work with. It is the best chocolate cake I’ve ever made or eaten! It is very rich and buttery, a true chocolate lover’s chocolate. Splurge and buy a high-end cocoa for this recipe–I like Scharffen Berger Natural Unsweetened Cocoa Powder Bulk, 4.4-Pound, but there are many good ones out there. (I buy the bulk but here’s a smaller size: Scharffen Berger Natural Unsweetened Cocoa Powder Canister, 6-Ounce (Pack of 2)

In bowl sift:

2 cups flour (I use King Arthur Unbleached White Whole Wheat Flour , 5lb but most people use all-purpose, regular flour!)
2 cups sugar
1 tsp baking soda

Over low heat, stir until margarine is melted:

1 cup water
4 tablespoons cocoa
2 sticks of margarine or butter (1 cup)

Stir into the flour mixture until smooth.

Add:

2 beaten eggs
½ cup buttermilk
2 tsp vanilla

Beat with rotary beaters or mix until well-blended.

Bake at 350 for 25 to 30 minutes in 9 by 13 inch baking pan.

Chocolate Icing

I have cut this recipe in half from the original because when making a “sheet” cake, I didn’t need anywhere near the amount of icing that the original ingredients produced.

Melt in pan until smooth:

1/4 cup butter or margarine
3 tablespoons buttermilk
2 tablespoons cocoa

Remove from heat and mix in powdered sugar to desired consistency. (About 8 ounces or so.)

You can icing the cake while hot, although I usually wait until it has cooled. Icing it while hot creates a top “gooey” layer. When icing after it is cooled, the cake is more like a regular cake. Either way, it is delicious and decadent!