Dorothy’s Deep Chocolate Cake (Dad’s Favorite)

2 Cups flour
3/4 Cup Cocoa
1/2 Teaspoon Salt
3/4 Cup of Cooking Oil
2 Cups Sugar
1 1/2 Teaspoon Baking Soda
1 1/2 Teaspoon Vanilla
2 Eggs

Mix altogether with a spoon.

Add: 2 Cups Hot Water
Mix with a spoon or whisk, do not use mixer, batter is very runny.

Pour in 9×13 greased and floured (I use Pam) pan.
Bake at 350 – 30-35 minutes (ovens may vary).

Peanut Butter Icing

1/2 Cup Crisco
1 Stick Butter or (margarine) Mix until very creamy
1/4 Cup Water

1/4 Teaspoon Salt
1/4 Teaspoon Vanilla
1 LB 10X Sugar (3 3/4 cups)

Beat until smooth and creamy.
(Sometimes I add extra 10X you may need to add more water)

ADD: Large Spoonful of peanut butter, but really to your taste.

Options: Leave out peanut butter, substitute almond extract for vanilla if making walnut cakes or make up your own flavor!

Recipe by Roxann Killinger

Roxann and her two daughters


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