Yum Yum Cake II6 Reviews
“A chocolaty cake similar to a Texas Sheet Cake but cooked in a 9x13 pan, rather than a cookie sheet pan. You pour the cooked icing onto the hot cake. Yum!!” - by Karin Christian
Original recipe yields 1 -9x13 inch pan
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
- Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
- Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
- In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.
Amount Per Serving (24 total)
- 273 cal
- 12.6 g
- 38.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I have a much, much better recipe than this! This was yuk yuk to me. sorry :(..." See more"
"The actual cake part of this recipe was really good but the "glaze" that you pour over it just totally ruined the entire recipe. Everyone in my family agreed that this was just disgusting and the who..." See morele cake was tossed in the trash, sadly. I will definately use the cake recipe again but next time...we'll use a nice chocolate buttercream frosting on the top!"
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