I warned you that this day was coming. If it’s too much, then look away. As I was making the icing, David looked in the saucepan and said “I didn’t know there was a stick of butter in there.” I lied and told him that it wasn't real. Good thing he didn’t see the other 2 sticks that are part of the cake batter!
I am not above making cake or brownies from a box but this recipe – again from my mom – is worth the extra measuring. There are 3 ways to top it – traditional (with pecans); allergy-free (no pecans); and the 8 and under set (with marshmallows). It actually tastes better the day after you make it – my problem is that I can’t wait that long.
Preheat over to 400.
Sift together the flour and sugar (ingredients 1-2).
Place 2 sticks of butter, 4 T of cocoa and 1 c water in a saucepan and bring to a boil. Pour this mixture over the sugar/flour mix. Stir well.
To this cake mixture, add ingredients 6-8 and 1 t vanilla. Mix well and pour into a jelly roll pan. Bake for 20 minutes in a 400 degree oven.
5 minutes prior to the cake coming out of the oven (this is a timing thing), bring to a boil 1 stick of butter, 4 T cocoa and 6 T milk. Remove from heat and pour into a large mixing bowl containing items 4 c powdered sugar, mix. Add 1 t vanilla (and item #12, if you choose). Pour onto cake immediately after the cake is removed from the oven. The warmth of the cake and the liquidity of the frosting will allow you to easily spread it evenly and smoothly across the cake. If you top with marshmallows, press them gently into the icing so they adhere.
Try to let the cake cool before taking a bite – it will be challenging - and pour yourself a tall glass of milk.