Angel Food Cake

This is so light and perfect! I absolutely love the texture of this cake. It is most definitely worth the time and the effort to create this lovely piece of heaven! I tried this recipe out from Gourmet. I followed directions exactly with no adaptions. I would like to add cocoa to half the batter and try a black and white angel food cake! I think it would be to die for! You can go directly to the sight for the recipe by clicking here!

Angel Food Cake

Serves8
Active time:30 min
Start to finish:2 hr

ADAPTED FROM RICK ELLIS

February 2000

This classic spongecake is thought to have originated with German settlers—a thrifty use of the many egg whites left over after making noodles. Apocryphal perhaps…delicious nonetheless. My sister asked me to make this as her wedding cake. To dress it up, I flavored it with ginger and served it with sliced peaches tossed with sugar and bourbon.


1 1/2cupslarge egg whites (10 to 11)
1tablespoonwarm water
1cupsifted cake flour (not self-rising; sift before measuring)
1 1/4cupssuperfine granulated sugar
1tablespoonground ginger (optional)
2teaspoonsvanilla
1teaspooncream of tartar
1/2teaspoonsalt

Special equipment:

a 10- by 4-inch tube pan with removable bottom and a standing electric mixer


Accompaniment:

sweetened whipped cream and fresh berries

Make cake layers:
•
Preheat oven to 375ºF.

•
Put whites and water in a very clean large metal bowl and swirl over simmering water or a gas flame until barely warm. Sift together flour, 1/4 cup sugar, and ginger 4 times onto a sheet of wax paper.

•
Beat whites in standing electric mixer on medium speed until frothy. Add vanilla, cream of tartar, and salt. Increase speed to medium-high and beat just until soft peaks begin to form. Gradually beat in remaining cup sugar, 2 tablespoons at a time, occasionally scraping down side of bowl. Increase speed to high and beat until stiff, glossy peaks form. (Do not overbeat.)

•
Sift one third of flour mixture over whites. Beat on low speed just until blended. Sift and beat in remaining flour in 2 more batches.

•
Gently pour batter into ungreased tube pan and smooth top. Run a rubber spatula or long knife through batter to eliminate any large air bubbles.

•
Bake cake in lower third of oven until golden and a tester comes out clean, about 40 minutes. Remove cake from oven and immediately invert pan. (If pan has "legs," stand it on those. Otherwise, place pan over neck of a bottle.) Cool cake completely, upside down.

•
Turn pan right side up. Run a long, thin knife around outer edge of pan with a smooth (not sawing) motion. Do the same around center tube. Remove outer rim of pan and run knife under bottom of cake to release. Invert to release cake from tube, and invert again onto a serving plate.

•
Serve cake with whipped cream and berries.

Cooks’ notes: Angel food cake was traditionally torn apart using 2 forks or a many-pronged cake breaker to preserve its prized texture; however, gently sawing with a modern serrated knife also works well.
Cake may be made 1 day ahead and kept, covered, at room temperature.

Snickerdoodle Bundt cake

Snickerdoodle bundt cake! Whomever would have thunk it? Well, this gal did here!

When I was googling new recipes I came across this idea and figured I would give it a go!

A, my 10 year old absolutely adores this cake! I gave a 1/4th of it away to share with a friend and when he found out, he almost had a grand mal seizure! This is a two thumbs up in his opinion! In fact, everytime I would plate a piece for picture I would grab my camera or my card on two seperate occassions and the piece would be gone!!

I just know he will love the snickerdoodle cookie recipe that my daughter brought home from church! I'm not a huge fan of cinnamon so I don't bake much with it but since A is I will be looking for more goodies with cinnamon.
I did add 1/2 tsp more cinnamon then called for because in my opinion cinnamon can sometimes get lost in a recipe. It was a good call.
I had a few apprehensions while baking and once the cake was done but all was well. I was careful to grease well my pan and then coat it with the sugar mixture. This is key to giving the cake a nice crust. I feared it may be too crunchy with all the sugar. I would also take note while adding the cinnamon sugar mixture to the cake to pour the sugar as close to the middle as possible. Mine baked closer to 70 minutes. It could be my oven. But, once complete. The knife slices through it beautifully and the inside is so moist and wonderful. So, put aside your fears.

WHAT makes this cake so incredible? It has a beautiful slightly crunchy crust and a very moist dense texture. Your tongue just sings and sends these incredible messages to your brain that says, "FEED ME MORE". I think the crust is what defines this cake as being a sugardoodle. My son, also specifically asked, "Mom, how do you get the cinnamon in the middle?" the sweet band of cinnamon that swirls through the middle is divine. Serve it up for breakfast, brunch or dessert. It is perfect for any occassion and at any time.

SNICKERDOODLE BUNDT CAKE... my notes in boldA printable version can be found here.ingredients
Yield 10 servings, Time 25 minutes prep, 60 minutes to bake
Ingredients
2 teaspoons ground cinnamon (I added another 1/2 tsp)1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt (I used regular salt)1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

Method
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325F. Here’s the exact way Julie made the crust: Using a spray product like Pam with Flour, generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely. aside.

This will leave your house smelling delicious!

Whoopie Pies made from a boxed cake mix!

GOOD heavens these babies are amazing! And what makes them extra special is they are from a cake mix! I am really enjoying taking short cuts! I took the recipe straight from Group Recipes. I will definitely be making pumpkin flavored pies and red velvet pies.

It takes 10 minutes to create this loveliness and serves approximately 16 people. My second favorite about this recipe is you can choose any flavor cake mix your heart desires : red velvet, pumpkin, strawberry, lemon etc! OOHh, the options are endless.  I am going to be making a sugardoodle cake! It would be heaven to make sugardoodle pies! YUM YUM YUM!

Remember I took this recipe straight from Group Recipes and did no adapting. Just copied it and created it and it is true to its directions. ***The only thing I did differently was I only used 1TBL spoon mound of batter for my pie rounds. They were a bit large.  The next time I create this I will try 1/2 a table spoon and see if that will lend to the perfect size finger food that I am looking for!***
This was 1TBLsp. prior to baking. I would have liked my pies to be this diameter as a finished product.

 PIES

• 1 boxed cake mix (I've made this with different cake mixes...chocolate, lemon, spice, Strawberry and my favorite, Red Velvet)
• 3eggs
• 1/2 cup water
• 1/2 cup oil

 Filling

• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups marshmallow Fluff
• 3/4 cup powdered sugar
• 2 oz. cream cheese, softened
• 1 1/2 tsp. vanilla
• 1/4 tsp. salt

How to make it

---

• Preheat oven to 400
• Line cookie sheet with parchment paper
• In mixing bowl beat all ingredients on medium low speed until well combined
• Drop by 2 tablespoonfuls onto cookie sheets, 2 inches apart
• Bake 8-10 minutes, until puffed and toothpick inserted in center comes out clean
• Cool on rack until completely cool
• In mixing bowl, add butter, marshmallow, powdered sugar, cream cheese, vanilla, and salt
• Beat until smooth
• Put 1/2 of pies, flat side up, on a cool baking sheet
• Mound about 1 1/2 tbls. filling in the center of each
• Top with remaining pies, rounded side up, and press gently so filling spreads Keep chilled until ready to serve
  

Ann Trujillo's Cranberry Cake

What can I say? I have good friends who have good taste buds! Ann also likes recipes from Taste of Home and she recently brought this tart but sweet little number to a luncheon that we had! Holy Deliciousness!

This cake, is more like a bread! It is moist, it has craters of air pockets which lends it to be very airy and light! The cranberries make this not too sweet and just the perfect blend of goodness. It is the perfect treat to bring to a brunch or luncheon!

If you find that you need a little extra yumm to the dish, please add a dollup of fresh whipped topping and then sit back and swoon!

The original Recipe and credit goes to. Marilyn Paradis from Woodburn, Oregon.
Taste of Home
Yields- 15/20 servings
Prep time 15 min. Bake time 45 min

Ingredients
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

DirectionsIn a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes.
Add butter and extract; beat 2 minutes.
Gradually stir in flour just until combined.
Stir in cranberries and pecans. Spread in a greased 13-in. x 9-in. baking dish.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 229 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 79 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Cranberry Cake published in Taste of Home October/November 1996, p37

Red Velvet Cupcakes

Mother Goose asked me if I could share this recipe and I was excited and flattered to do it, especially since it's about cupcakes- one of my favorite desserts.

Cupcakes are fun to eat and especially fun to make. They just look so darn scrumptious! Whenever there is a holiday or special event, I'm always thinking "what kind of cupcake can I make to fit this occasion?"

Since it was Valentine's Day, I knew that the perfect cupcake to make for V-day were Red Velvet cupcakes. I found an easy recipe from Paula Deen that did not take long to make. Here's the recipe:
Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil (1 cup is fine too)
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (I used only 1 tbs, but for a deeper red use 2tbs)
  
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: I filled the frosting into a sandwich size zip lock bag and snipped a small hole in the bottom corner of the bag. Squeeze the frosting from out of the hole and you can create big swirls of frosting on the cupcake or you can just use a butter knife. Garnish cupcakes with any type of toppings.

Enjoy!

H.K.

Mama Dora’s Sour Cream Pound Cake

Cherry Coffee Cake

This was good but not great, in my opinion. Instead of resembling a coffee cake mine was more like a cobbler. But, that could be because we did not give it any time to rest or cool before we cut into it! Items rarely have a chance to cool in my house.

Ingredients:

1- 18 oz. yellow cake mix, divided
2/3 cup water
2 eggs
1 can (21 oz.) Cherry pie filling
1/3 cup butter (4 Tbl)
1 cup confectioners sugar
1 TBLsp. Water

Stir together 1 1/2 cup cake mis, water and eggs.
spoon into a greased 13x9 baking pan.
Top with pie filling
Cut butter into remaining dry batter, until mixture is crumbly.
Sprinkle over pie filling.

Bake at 350 degrees for 25 to 30 minutes. Cool.
while cake is cooling, combine 1 cup confectioners sugar and 1TBLsp water,
drizzle over cake. Serves 12

Ice Cream Cake

My dash wanted an ice cream cake for his birthday but at $30. I needed to be more frugal in this day. So, I set out to make him an ice cream cake and I will never pay for another cake again!!

This was my first ice cream cake attempted. I will definitely make another and fancy it up to look like one purchased at Baskin and Robins.

INGREDIENTS:
1 cake mix
1 tub of cool whip
1 carton of your favorite ice cream
1 4oz cream cheese and 2 cups confectioners sugar

The most important ingredient when making this cake is TIME! TIME and TIME

Prepare any cake mix,in a cookie sheet or two 9x13 pans.
I used a chocolate cake mix baked in a cookie sheet.

I baked it according to directions on the box. Let it cool and then cut the cake in half.

I bought a half gallon of cookies and cream ice cream, in a carton and let it sit on the counter to soften slightly.

I sliced the ice cream with a knife and layed the ice cream evenly across one layer of the cake. I used the entire carton.

I then placed the other layer of cake on top of the ice cream.

Cover with foil and freeze for 3 hours.
Remove from freezer and if the ice cream has melted down the sides take a serrated knife and cut edges so they are clean and even.

Frost with refrigerated cool whip, you can add food coloring for tint if needed.


Take 2 cups of cool whip and add cream cheese and 1/2 cup confectioners sugar. Put in decorative piping bag and pipe a scallopped edge around cake.

Freeze for an additional 2 hours and cake is ready to EAT!!! YUMMERS!!!

Coconut Cake

Duncan Hines Coconut Supreme Cake Mix (calls for 1/3 cup oil, 3 large eggs and water)
150z. can Cream of Coconut
12 oz. Cool whip or real whipped topping
Sweetened flaked coconut as much as desired.

Directions:
Bake cake as directed in a 9x13 pan. While the cake is still hot, poke holes in it and pour cream of coconut over cake. Let Cool completely. Spread on whipped toppping and sprinkle with flaked coconut. Refrigerate for several hours or overnight.

Minute Chocolate Mu'g Cake

Minute Chocolate Mug Cake

This is a recipe that I gave a 'do over' to get a more cake-like texture. The original recipe I got from KT at the view.

1 oversized wide mouth coffee mug (16 oz)

8 Tbls all purpose flour

8 Tbls sugar

4 Tbls baking cocoa

1 egg

6 Tbls milk

6 Tbls oil

6 Tbls chocolate chips

1/4 tsp vanilla

Place flour, sugar and baking cocoa in the mug and mix well with whisk to combine. In a seperate bowl combine the egg, milk, oil and vanilla and mix well. Add milk mixture to dry ingredients, mix well. Stir in the chocolate chips.

Put the mug in the microwave and cook on high for 3 minutes. This is cool to watch. The cake will "climb" out of the mug while it cooks, but no worries, it won't run over.

Turn the cake out onto a plate. The Chocolate Chips will have settled to the bottom and made a gooey 'frosting'. Eat it while it is still warm.

This will serve two chocolate lovers or 4 smaller appetites.

Carrot Cake (cooked carrots)

I had a lot of left over baby carrots. I decided to make carrot cake. I love carrot cake, however my family not so much.
Your traditional carrot cake starts off with raw shredded carrots but I remember a recipe from my childhood that my mom would always make, and I liked it the best.

Her carrot cake called for junior carrots in a baby food jar. Surely, if I just mashed these cooked carrots it would work. VOILA' it is fantastic!

Please feel free to add any additional items to your carrot cake as you desire. My family does not care for nuts and half of them are allergic to them anyway. I adore walnuts on my carrot cake, but not IN it.

CARROT CAKE RECIPE

3 eggs
1 tsp baking powder
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 cup oil
2 cups flour
2 junior size baby food carrots BUT
I used 3 cups mashed finely almost puree'd, but leave a bit of texture.
2 tsp. vanilla

Mix eggs, sugar and oil, and vanilla together. Add dry ingredients to bowl.
Fold in carrots and Bake at 350 degrees for 40 to 45 minutes.

Frost with cream cheese frosting.

Tres Leche

Popular in Mexican & Honduran cultures.
SERVES 6 -8
I got this recipe from recipezarr.com
Ingredients

cake
white cake mix
3 eggs
1/2 cup milk
1/3 cup oil
1 cup whole milk
12 ounces evaporated milk
14 ounces sweetened condensed milk
8 ounces whipped dessert topping mix
1/2 teaspoon vanilla
1/2 cup whole milk
9 cherries

Directions
1 Bake cake as directed on box.
2 While cake is cooking, mix together 1 can sweetened condensed milk, 1 can evaporated milk, & 1 cup whole milk with a whisk. Set aside.
3 When cake is finished cooking, use the end of a wooden spoon to poke holes in the cake. Whisk your milk mixture once again, and pour slowly over the entire cake. Put the cake in the fridge for 4 hours to set flavors.
4 After 4 hours, make your whipped topping by mixing together the vanilla, milk & whipped topping mix. Use mixer for 4 minutes. When topping is ready, spread over cake.
5 To top it off, drain & rinse 9-12 cherries. Dry each cherry off, so the juice doesn't run in the topping. Put dry cherries on top of cake in rows of 3 or 4.
6 This makes a beautiful cake. Must be kept refrigerated. You can use various flavors of cake mix. Many people love to put sweetened coconut in the whipped topping. You can also make a lower fat version by choosing low sugar cake mix, fat free sweetened condensed milk, fat free evaporated milk, & skim milk.
7 Enjoy!

Cupcakes in a Cone

These are fun and festive and can be made for any occassion. Turn them into soccer balls, or baseballs. They are anti messy! Gotta love that.
CUPCAKES IN A CONE
1 box funfetti cake mix (or your favorite) mix as directed
1 reg. ice cream cone (pkg of 24)
Fill cones to just above the first line of cone and bake 15 to 18 minutes for 350 degrees. Cool and frost.

The special baking container was purchased on line through the jello website. You can just stand these on a cookie sheet in the middle of the pan. Watch your baking times, they may vary.

Vanilla Punch Bowl Cake

This cake may not look visually appealing but it will tickle every taste bud on your tongue. You will love this! It tastes a little like strawberry shortcake! It is so good and definitely one of my favorite summer desserts out there.
Vanilla Punch Bowl Cake
1 box yellow cake mix (bake as directed and cube)
2 regular pkgs of vanilla pudding.
1 lg. family size cool whip or 2- 8oz containers
2 quart size strawberries (washed and sliced sweeten slightly if necessary with sugar)
2 pints blueberries (washed)
Alternate cake cool whip and fruit.
For a festive feel for the 4th of July decorate like the flag.

Chocolate Punch Bowl Cake

This was Keawe's request for his graduation cake. It is extremely good!
Chocolate Punch Bowl Cake
1 box choc. cake mix (bake as directed and cube slices when cooled)
1 lg. family size cool whip container or 2- 8oz. containers.
1/3 cup mini choc. chips
1/3 cup heath bar candy crushed
1/3 cup chopped nuts
2 small pudding pkgs.
Layer cake, pudding, cool whip etc, 3 times in a punch bowl and top off with candy mixture.

Chocolate Eclaire Cake

Stupid Easy and Crazy good!
The pictures for this cake did not do it justice. It really comes out in pretty layers but it was the first slice and a corner piece. I was too busy licking my fingers to put the camera down to take a better picture. This is very much like the ice box cakes!

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) Cool Whip
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Make vanilla pudding according to directions.
Layer graham crackers on the bottom of a 9x13 pan.
Top with vanilla pudding, layer crackers and top with pudding and then add
the final layer of crackers. Frost the top with chocolate frosting. Let set in
fridge for 3 hours. If you would like to add another layer of pudding and crackers this is fine.

Cupcakes from Scratch

2 1/3 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup oil

2 eggs

11/2 cup milk

1 teaspoon vanilla

Mix all dry ingredients then add wet ingredients. Line each mini muffin with liner and fill with 1 tablespoon each.

*For chocolate cake add 1/4 cup cocoa

*For white cake: Prepare as for the basic cake except use 3 egg whites for the the whole eggs. White may be beaten separately and added for lighter cake

Bake 350 for 15 minutes.

cool completely.

Confectioners sugar icing:

1/2 cup butter

1/4 cup milk

1/4 tsp. salt

1 tsp. vanilla

6 cups of confectioners sugar

Mix all together and add your favorite color food coloring!! YUM

Pisctachio Pudding Cake

Oh my goodness, this cake brings back many childhood memories. In fact, my mom was quite the baker and always had a delicious meal on the table for our family. I remember requesting this cake ALL the time. The cake was a beautiful green. This cake would have made a perfect St. Patrick's Day dessert.

1 pkg white cake mix
1 pkg instant pistachio pudding
1 cup club soda
1/2 cup finely chopped walnuts
1/2 cup oil
4 eggs

Topping
1 pt heavy cream
1 pkg instant pistachio pudding
3/4 cup milk
2 tsp sugar

Cake: Blend eggs, oil and club soda. Add cake mix and pudding. Beat until creamy. Add chopped nuts. Preheat oven to 350 degrees. Bake in a greased and floured tube pan 45 to 50 minutes.
Topping: Mix all together and beat until creamy.

FILLING

Blend 1 1/2 cup cold milk, 1 pkg jello pistachio pudding and 1 envelope dream whip.
mix together.

Remove cake from bundt pan after 15 minutes and cool on rack. Split into 3 layers and spread with filling. Spoon the rest into center.

Chocolate Chip Cake

1 box yellow cake mix (pudding in the mix)
1 small box instant vanilla pudding
1 small container sour cream
1/2 cup oil
1 cup water
5 eggs
1 German chocolate bar grated or chopped finely
1 small bag of semi sweet chocolate chips

Add all ingredients and bake 350 degrees in a bundt pan that is slightly greased for 45-60 minutes.

TEXAS SHEET CAKE

Well, in Texas they do everything big and this little baby packs a big punch of chocolate! If you like chocolate you will LOVE this recipe! This is a definite crowd pleaser and "Da Man's" favorite cake
TEXAS SHEET CAKE is made in 3 easy steps! Oven 350 degrees 25 minutes, til done.


Main Ingredients:

I.
1 cup water
2 sticks margarine
4 TBL. spoons COCOA (I add 4 1/2 TBLsp.)
Bring water and margarine to a boil. Add cocoa, bring to boil.
Remove from heat.


II.
In large mixing bowl combine
2 cups sugar
2 cups flour
2 eggs
1 tsp. baking soda
1/2 cup sour cream ( I use the entire container of a small container of sour cream)
Pour boiling cocoa into mixing bowl. Mix til blended.


III.
Pour into greased pan 9x13 or jelly roll pan, on 350 degrees for 25 minutes.

IV.
Prepare icing 5 minutes before cake is done. Frost while cake is still warm.
Icing:

6 TBL. spoons milk
1 stick butter
Bring to a boil and add 4 TBLsp. cocoa
Add remaining ingredients:
1 lb powder sugar, or one box.
1 tsp. vanilla
If icing is too thick add additional milk. Frost while cake is still warm.


VOILA