Over a Cup of Coffee: More chocolate cakes | CraigDailyPress.com

Over a Cup of Coffee: More chocolate cakes

Diane Prather/For Craig Press

So far, I haven’t heard from any readers who made the “Mayonnaise Chocolate Cake” with mayonnaise containing onions or garlic. So here’s hoping …

This week’s column features two more chocolate cake recipes. The “Buttermilk Sheet Cake” is a favorite of mine, but I put the batter in a 9-by-13-inch pan and bake it a little longer until it tests done. The “Mississippi River Mud Cake” is rich. My family members enjoy chocolate cake with cream.

Buttermilk Sheet Cake

Boil the following ingredients for one minute:

• 1 cup butter or margarine

• 4 tablespoons cocoa

• 1 cup water

Sift together:

• 2 cups all-purpose flour

• 2 cups sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Pour the hot mixture over the dry ingredients. Then add:

• 1 cup buttermilk

• 2 beaten eggs

• 1 teaspoon vanilla extract

Mix the ingredients well. Pour into a greased 15x10x1-inch jelly roll pan. Bake at 375 degrees for 20 minutes.


Heat 1/4 cup butter or margarine, 2 tablespoons cocoa, and 5 tablespoons buttermilk together. Remove from heat, and add about 3 cups powdered sugar. You may sprinkle chopped nuts on top, if desired. (Add more powdered sugar, a little at a time, to get the frosting to the desired consistency.)

Mississippi River Mud Cake

• 4 eggs

• 2 cups granulated sugar

• 1 teaspoon vanilla extract

• 1 cup softened margarine

• 1 1/2 cups all-purpose flour

• 3 tablespoons cocoa

• 1 chopped nuts

• 1 1/2 cups flaked coconut

• 1 quart jar marshmallow crème

Cream eggs, sugar, vanilla, and margarine together until light. Combine flour and cocoa; add to creamed mixture, mixing well. Add nuts and coconut. Pour batter into a greased and floured 16-by-11-inch baking pan. Bake at 350 degrees for 30 to 40 minutes. As soon as the cake is removed from the oven, spread the marshmallow crème on top. When cake has cooled, top with frosting.


• 1/2 cup softened margarine

• 1 (16-ounce) box powdered sugar

• 1/3 cup cocoa

• 1/3 cup evaporated milk

• 1 teaspoon vanilla extract

Combine all ingredients in a mixing bowl. Mix until smooth. Spread over cake. Keep cake refrigerated.

Do you have recipes to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.