Chocolate Cake

2 cups sugar (1 white, 1 dark brown--Domino Brand)
1/2 cup Parkay Margarine (1 stick)
2 eggs
1/2 cup Hershey Cocoa
1 TBSP vanilla (imitation) or 1tsp real vanilla
Pinch of salt
1 TBSP baking soda (Arm & Hammer brand)
1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup
buttermilk)
2 cups sifted flour (measure flour before you sift it!)
1/2 cup boiling water
Beat the Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and
cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter.
Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and
mix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes.
Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't
come out clean, leave in a few more minutes and retest. Chocolate Icing: 1/2 box
Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 level TBSP
Hershey's Cocoa; 2 tsp imitation vanilla; 1.5 TBSP milk. Feed in mixer. The longer
you beat it the creamier it gets. Cool cake first before frosting. For vanilla icing, use
same recipe but omit cocoa.