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Title: Prize Winning Chocolate Cake
Categories: Dessert
Yield: 1 Cake
| CAKE | ||
| 1 | c | Water |
| 1/2 | lb | Margarine |
| 1/4 | c | Unsweetened cocoa |
| 2 | c | Flour |
| 2 | c | Sugar |
| 1 | ts | Cinnamon |
| 1 | ts | Baking soda |
| 1/2 | c | Plain yogurt |
| 2 | lg | Eggs (unbeaten) |
| 2 | ts | Pure vanilla extract |
| ICING | ||
| 6 | tb | Margarine |
| 1/4 | c | Unsweetened cocoa |
| 2 1/2 | c | Confectioner's sugar |
| 1/3 | c | Plain yogurt |
| 1 | ts | Pure vanilla extract |
| 1 | c | Chopped pecans (optional) |
The Official Cake of the Baltimore Bicentennial Celebration. Grand Prize winner- submitted by Mrs. Grace Holmes
Preheat the oven to 350 degrees. Grease two 8 inch round cake pans.
In a small pot, heat the water; margarine and cocoa. Stir until melted.
In large mixing bowl, mix flour, sugar, cinnamon and baking soda. Mix well. Pour heated liquid over the dry ingredients and mix well. Add the yogurt, eggs and vanilla. Mix well. Pour batter into prepared greased pans.
Bake at 350 degrees for 20 minutes, OR until wooden toothpick inserted in the center of each pan comes out clean. Cool in pan on a rack for 20 minutes, remove cake from pan and cool completely
Prepare icing while cake is cooling.
For the icing, mix margarine, cocoa, confections sugar and yogurt and vanilla. Add chopped pecans if using. Mix until smooth. Frost cooled cake.
Slice and serve with your favorite flavor of Ice Cream
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++
From: Gail Shipp Date: 09-28-97 (21:07) The Once And Future Legend (1) Cooking
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