18 Minute Chocolate Cake

This is another recipe I have, written in my 5th grade handwriting, that I copied from my Mom's recipe file. I love it because it's fast, almost as easy as a boxed chocolate cake, but so much tastier!

CHOCOLATE CAKE:

1. Mix together in a large bowl:

     2 cups flour

     2 cups sugar

     4 Tbs. cocoa powder

     1 tsp. baking soda

     1/2 tsp salt

2. Mix together, then add to dry ingredients:

     1/2 cup butter, melted

     1/2 cup vegetable oil

     1 cup water

3. Beat in:

     1/2 cup buttermilk (I use almost 1/2 cup milk + 1 tsp. white vinegar)

     2 eggs

     1 tsp. vanilla

Pour into a greased and floured 9 x 13" cake pan (or jelly roll pan or 24 cupcake tins). Bake at 400° F. for 18 minutes, or until middle is set. Cupcakes take only about 12-14 minutes. Cool completely on a baking rack, then frost with chocolate frosting:

CHOCOLATE FROSTING:

     3 Tbs. cocoa powder

     1/4 cup butter, softened

     2 cups powdered sugar

     1/2 tsp. vanilla

     milk

Combine the first 4 ingredients with an electric mixer. Add milk a little at a time until the right consistency is achieved. Spread on cooled cake.