Title: 18 Minute Chocolate Cake
Categories: Cake
Yield: 12 Servings
| 2 | c | FLOUR |
| 1 3/4 | c | SUGAR |
| 1/4 | ts | SALT |
| 4 | tb | COCOA |
| 1 | c | COLD WATER |
| 1/2 | c | VEGETABLE OIL |
| 1/2 | c | BUTTER |
| 1/2 | c | BUTTERMILK |
| 2 | x | EGGS |
| 1 | ts | SODA |
COMBINE FLOUR, SUGAR, SALT AND COCOA IN A LARGE BOWL. MIX IN A SAUCE PAN,
WATER, OIL AND BUTTER. BRING TO A BOIL. POUR INTO DRY MIX AND BEAT UNTIL
SMOOTH. ADD BUTTERMILK, EGGS AND SODA. BEAT; BATTER WILL BE THIN. POUR INTO
WELL GREASED JEELY ROLL PAN. COOL ON A WIRE RACK; WHILE STILL A LITTLE
WARM, FROST WITH ROCKY ROAD FROSTING (SEE RECIPE ON PAGE XX).