Mom's Devil's Food Cake
Submitted by Patricia Kennedy Ganey
- 1-1/2 sticks Blue Bonnet Margarine
- 1-1/2 cup sugar
- 2 eggs (room temperature)
- 2 squares unsweetened chocolate melted with 1/4 cup water (cooled)*
- Preheat oven to 350° F. Cream together: margarine and sugar. Add eggs, one at a time, mixing well after each addition. Add chocolate. Alternate adding flour and water, starting and ending with flour. Bake in 9 x 13, greased and floured pan (or use non-stick cooking spray) for 30 minutes. Cool completely and frost with buttercream or browned butter icing. *When using chocolate squares, use part of water while melting chocolate. With Choco-Bake, use slightly less than 1 cup water.