Ingredients
For the Cake:
1 cup margarine
1 cup water
4 tablespoons cocoa powder
2 cups all-purpose flour
2 large eggs, beaten
1 teaspoon baking soda
2 cups granulated sugar
½ cup sour cream
For the Frosting:
½ cup margarine
6 tablespoons milk
4 tablespoons cocoa powder
1 cup chopped walnuts
3 ½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
For the Cake:
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Preheat the oven to 375°F. Grease and flour a 10″ x 15″ x 2″ jelly roll pan.
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In a saucepan, combine 1 cup margarine, 1 cup water, and 4 tablespoons cocoa powder. Bring to a boil over medium heat.
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Once boiling, remove from heat and stir in the sugar, flour, eggs, baking soda, and sour cream until well-combined.
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Pour the batter into the prepared pan and bake for 22 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the frosting.
For the Frosting:
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In a saucepan, combine ½ cup margarine, 6 tablespoons milk, and 4 tablespoons cocoa powder. Heat over medium heat, stirring until the margarine melts and the mixture boils.
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Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
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Stir in chopped walnuts.
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Pour the hot frosting over the warm cake, spreading it evenly. Let the cake cool before serving.
Notes
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Add-ins: You can substitute the walnuts with other nuts like pecans or leave them out completely.
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Flavored Frosting: Consider adding almond or hazelnut extract for a unique twist.
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Make Ahead: This cake can be made a day ahead and stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
