Mom's recipe calls for walnuts to be mixed in with the cake. I don't recall walnuts in this cake, so I left them out. Feel free to add nuts to this cake. Mom recalled that she did not include nuts because none of the kids would eat the cake if there were nuts.
After I made this cake, I was talking to Mom about it, and she remembered that there was a layer of marshmallow fluff inside the cake. There was no fluff written on the recipe so I did not include it in this version. I guess I will have to make this cake again with the marshmallow fluff variation. My favorite taste-tester will just have to test the cake with the fluff variation.
Cake
- 1 1/3 cup sugar
- 1 cup butter or margarine
- 2 teaspoon vanilla
- 4 eggs
- 1 1/2 cup self-rising flour
- 6 tablespoon cocoa powder
Cream sugar, butter and vanilla until light and fluffy. Beat in eggs until just blended. Stir together flour and cocoa and add to the butter mixture. Mix well. Spread in greased and floured 9x9 pan. Bake at 325 for 30-35 minutes. Cool completely.
Frosting
- 4 tablespoon butter or margarine
- 2 1/2 cup powdered sugar
- 4 tablespoon cocoa
- 2 tablespoon milk
- 1 1/2 teaspoon vanilla
Beat butter until light and fluffy. Gradually add in powdered sugar, cocoa, milk and vanilla. Add in additional milk, if needed to make frosting spreadable. Spread frosting on cooled cake. Enjoy!
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