Ingredients
20
20 servings
- •1 cup water
- •1 cup margarine
- •¼ cup unsweetened cocoa powder
- •2 cups all-purpose flour
- •2 cups white sugar
- •½ teaspoon salt
- •2 eggs
- •½ cup sour cream
- •1 teaspoon baking soda
- •½ cup margarine
- •6 tablespoons milk
- •¼ cup unsweetened cocoa powder
- •1 teaspoon vanilla extract
- •1 (16 ounce) box confectioners' sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
- Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
- Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.
Nutritional Facts
Per 20 servings
- Calories: 358
- Carbohydrate: 54g
- Fat: 16g
- Fiber: 1g
- Protein: 3g
- Sugar: 42g
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