Total Time
55mins
Prep 15 mins
Cook 40 mins

This recipe came from a friend of my grandmother's. It does not have eggs in it so it is a wonderful recipe for those allergic to eggs. It is the best and the moistest chocolate cake I have ever had - very rich and fudge like. It is requested wherever I go.

Ingredients Nutrition

Directions

  1. For cake:.
  2. In a saucepan, bring to a boil 2 sticks margarine, water, and 4 T. cocoa.
  3. Cool slightly.
  4. Add sugar, flour, baking soda, sour cream and vanilla, mixing well.
  5. Bake in a greased 9 x 13 pan 35 - 40 minutes at 350 degrees.
  6. Cool slightly. Frost while cake is warm.
  7. For Frosting:.
  8. In a saucepan, bring to a boil 1 stick margarine, 4 T. cocoa and milk.
  9. Remove from heat and add powdered sugar and vanilla.
  10. Beat well, spread on warm cake. Cool on rack.
  11. Allow cake to cool completely before serving. Best if refrigerated. Very rich cake.

Reviews

(1)
Most Helpful

This review is for the cake only...for the frosting I used recipe#87058 ...I love the peanut/chocolate combination. If you are looking for a fluffy, dark chocolate cake, this one is not for you. It is quite dense (especially after being refrigerated), and the chocolate flavour is mild, but very good. I needed a recipe that did not contain eggs, and am very pleased that I chose this one.

Sweet Baboo November 06, 2008

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