BASE
1/2 cup margarine or butter
1/2 cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup buttermilk, sour cream or soured milk
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
ICING
1/3 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup margarine or butter
3 cups icing sugar
2 teaspoons vanilla extract
Preheat oven to 350F, spray or lightly grease 16x12x1 jelly roll or bun pan. Bring margarine, cocoa and water to a boil over medium heat, stirring constantly (or microwave, stirring occasionally), remove from heat. In large bowl of electric mixer, stir together flour and sugar. Add cocoa mixture and beat well to mix. Add remaining cake ingredients and beat well for 2 minutes. Scrape into prepared pan and bake about 20-25 minutes until centre springs back. Remove from oven and frost immediately with chocolate icing.
ICING
In large saucepan, bring to boil over medium heat, stirring constantly, the milk, cocoa and margarine (or microwave in 4-cup bowl, stirring occasionally). Remove from heat. Add icing sugar and vanilla, stir vigorously until well mixed (or use electric hand mixer). Pour over middle of hot cake and spread to outer edges. Decorate with chocolate sprinkles or chopped nuts, if desired.
Nutrition (per serving): 254 calories Saturated fat 2 g Total Fat 9 g (31% of calories) Protein 2 g (4% of calories) Carbohydrates 42 g (65% of calories) Cholesterol 18 mg Sodium 180 mg Fiber 0 g Iron 1 mg Vitamin A 346 IU Vitamin C 0 mg Alcohol 0 g