2 cups granulated sugar
2 cups all-purpose flour
⅓ teaspoon salt
½ cup (1 stick) margarine
½ cup vegetable oil
1 cup water
3 tablespoons cocoa powder
2 eggs, beaten
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
FROSTING
½ cup (1 stick) butter or margarine, softened
4 tablespoons cocoa powder
½ cup creamy peanut butter (optional)
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract
For the cake preheat the oven to 350°. In a large mixing bowl mix together the sugar, flour, and salt. In a saucepan over medium heat mix the margarine, oil, water, and cocoa powder. Bring to a boil. Pour this over the sugar mixture. Add the eggs, buttermilk, baking soda, and vanilla. Mix with a spoon. Pour into a greased and floured 9 × 13-inch pan. Bake for 30 minutes.
For the frosting, in a saucepan on medium heat combine the butter or margarine, milk, and cocoa powder. Heat until boiling. Remove from the heat. Stir in the peanut butter if desired. Add the confectioners’ sugar and the vanilla. Pour over the hot cake.
YIELD: ABOUT 24 SERVINGS
POPULAR SOUTHERN SAYING
He’d argue with a fence post! (Stubborn)