Craving some chocolate? Ruth Bell Graham made this delectable dessert for family and friends.
Ruth Bell Graham’s Double Fudge Cake
*Best made day before it is served
Cake:
2 cups flour
4 T. cocoa
2 cups sugar
1/2 cup buttermilk
1 stick margarine
1 tsp. baking soda
1/2 cup cooking oil
2 eggs (can be made without)
1 cup water
1 tsp. vanilla
pinch of salt
Frosting:
1 stick margarine
6 T. milk
4 T. cocoa
1 tsp. vanilla
1 box confectioners sugar
1 cup nuts (optional)
1 cup coconut (optional)
Instructions:
1. In large mixing bowl, place flour and sugar. In saucepan, place margarine, oil, water, and cocoa. Bring to a boil.
2. Add to flour and sugar, mix well. Add buttermilk, baking soda, salt, eggs, and vanilla. Mix well. Pour into greased, floured 10×14 pan and bake for 25 minutes at 375 degrees.
3. Five minutes before removing cake from oven, make frosting.
4. In saucepan, place margarine, milk, and cocoa. Bring to boil. Remove from heat, add confectioners sugar and vanilla. Beat, then spread over hot cake. If desired, add coconut and nuts to frosting.
Ruth Bell Graham taught her children valuable life lessons. See photos from her life as a mother through the years.
