Categories: Cakes - Frosting - Icing

Ingredients

• cake:
• 1/2 cup margarine or butter
• 1 cup water
• 1/2 cup cooking oil
• 3 Tbsp. unsweetened coca powder
• 2 eggs, beaten
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 cup buttermilk
• Filling:
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1 tsp. vanilla extract
• 1 cup butter flavored Crisco
• 1/'2 tsp. salt
• 1 Tbsp. water
• 1 cup confectioners' sugar, sifted
• Frosting:
• 1 cup granulated sugar
• 6 Tbsp. cocoa
• 6 Tbsp. milk
• 1 1/2 cups semi-sweet or milk chocolate chips

Directions

1. Heat oven to 350 degrees.
2. Grease and flour a 15 1/2 × 10 1/2-inch jellyroll pan; set aside. Melt margarine or butter in a large bowl, then add water cooking oil and cocoa. Let cool. Once cool, add the eggs and granulated sugar and beat to combine.
3. In a separate bowl, whisk flour and baking soda together. Alternately with the buttermilk, add the flour mixture to the cocoa- egg- sugar mixture.
4. Pour into the prepared jelly roll pan and bake 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool completely.
5. For the filling: Beat granulated sugar, milk, vanilla, Crisco, salt and water for a full 5 minutes, to make it fluffy. Stir in confectioners’ sugar. Spread on cooled cake.

6. For frosting:

7. Boil granulated sugar, cocoa and milk for 1 minute. Add chocolate chips and beat well. Put this over the filling layer Spreading quickly as frosting sets up fast.
8. Cut into bars to serve.

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