Magleby's Chocolate Cake

1 c. butter
1 c. water
4 tbsp. heaping cocoa

Sift together the following:
2 c. flour
2 c. sugar
1/2 tsp. salt

In a separate bowl combine the following:
2 eggs, lightly beaten
1 tsp. soda, dissolved in little water
1 tsp. vanilla

Combine with chocolate ingredients, then add:
1/2 c. sour cream

• Gently mix. Do not over mix.

• Can be baked how you like... (cupcakes, 8.5x11 pan, 8 or 9" rounds, cookie sheet to get brown like cakes, you decide) You can also decide how to bake it. The author of this cake could be anyone... it is said that it is the Magelby's Restaurant cake, and well... if you bake it at 325* for 50-60 minutes then you can call it that. Or you can bake at 375* for 20-40 minutes. This cake can also be called Texas Fudge... some people use sour cream (Magelby's) or you can use buttermilk or regular milk with a tablespoon of vinegar, or just regular old milk

Below is also some tips on making a basic butter cream/chocolate frosting recipe into a Magelby's recipe. Basically, do it by hand. Let your butter sit out and become room temperature, then gently work the ingredients by hand and you have Lenora's method. Others whip the heck out of it, and us the microwave to soften butter. You can also melt the butter and milk in a saucepan and get yet another Texas fudge like consistency. You decide!

• Have fun, enjoy!

Frosting
(PS- Magelby's freeze the cakes before frosting)

1 c. butter, let sit until room temperature
1/2 c. milk
3 tbsp. cocoa
3 1/2 c. powdered sugar
1 tsp. vanilla

Alternate ingredients while stirring by hand with whisk or your favorite hard spoon.


from the kitchen of Jill Swenson