McCain Cake (chickensintheroad)

1 1/2 c water
2 c sugar
3/4 c butter
2 eggs, slightly beaten
1 t vanilla
2 c flour
1/2 c cocoa
2 t baking soda
1/2 t salt

Cream butter in bowl. Bring water to boil, add to butter, stir until melted. Add sugar, stir until dissolved. Add eggs & vanilla, mix well. Combine dry ingredients. Add to butter mixture, mix well. Batter will be VERY thin. Pour into greased and floured 9 x 13″ pans (or you can reuse 2 empty McCain pans). Bake at 350 F for 30 – 35 min. When cool, frost with “Secret” Frosting by piping it onto the top of your cake(s) with a star piping tip. Keep the frosting cool, use a small amount in your decorating bag at a time and work quickly. If it gets too warm, refrigerate it for a few min. Sprinkle with chocolate sprinkles. Cover, chill and/or freeze when done. Best eaten partially thawed the next day. You will have some left over frosting.

“Secret” Frosting (also known as French Silk Pie filling)

1 c butter
1 1/2 c sugar
2 t vanilla

Cream well.

4, 1 oz unsweetened Baker’s Chocolate squares, melted
2 T cocoa

Add and mix.

4 eggs

Beat eggs in 1 at a time, 5 min each at med. speed (this is done to give it lift.) Chill 4 hours if using as pie filling. Will fill 2 pies. If using for pie, top with whipped cream, serve in small slices. It is VERY rich. The resulting cake is way better and more flavorful than the bought version!


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One thought on “McCain Cake (chickensintheroad)

  1. Kristen June 9, 2016 at 9:44 pm Reply

    I could not refrain from commenting. Very well


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