5-Way Chocolate Cake

1 cup Blue Bonnet Margarine or Butter
2 ¼ cups sugar
2 eggs
1 teaspoon vanilla
2/3 cup Hershey’s Cocoa
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups buttermilk or sour milk (1 teaspoon vinegar /cup of milk and let set for 15 minutes)

Cream margarine and sugar till light and fluffy. Add eggs and vanilla; beat well. Combine cocoa, flour, baking soda, baking powder and salt. Add to creamed mixture alternating with buttermilk, beginning and ending with dry ingredients. Pour into greased and floured pans. Bake at 350 degrees
as follows:

3 8” layer pans . . . . . . . . 30 to 35 minutes
1 9” x 13” x 2 ¼” pan . . . . . 55 to 65 minutes
1 tub or Bundt pan . . . . . . . 55 to 65 minutes
2 9” x 5” x 3” loan pans . . . 50 to 60 minutes
3 ½ dozen cupcakes . . . . . . . 20 to 35 minutes at 375 degrees

When cool frost with Chocolate Butter Cream Frosting

Chocolate Butter Cream Frosting

(3/4) ½ cup Hershey’s Cocoa
(4) 2 2/3 cups powdered sugar
(9) 6 tablespoons Blue Bonnet Margarine
(6-7) 4 to 5 tablespoons milk
(1 ½) 1 teaspoon vanilla

Combine cocoa and powdered sugar. Cream margarine with ½ cup cocoa mixture in a small bowl. Add remaining mixture alternately with milk, beating to spreading consistency. Blend in vanilla. Makes about 2 cups.
Measurements in parenthesis are for make batch and a half of icing.

Thanks to Mary Jo Hudnut for sharing this 20 year old recipe!