MOIST CHOCOLATE CAKE

1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon white vinegar
2 teaspoons baking soda
1 cup whole milk
1 cup margarine, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup boiling water

Preheat oven to 300 degrees F. Grease and flour a 10 1/2 x 14 1/2 x 2-inch (or 9x13-inch) baking pan.

In a small bowl, stir together cocoa powder, baking powder, flour and salt; set aside.

In measuring cup, add vinegar and baking soda to milk; set aside.

In a large mixing bowl, cream margarine and sugar until fluffy. Add eggs and mix well. Add dry ingredients alternately with milk mixture, beating well after each addition. Beat in vanilla until mixture is smooth and creamy. Stir in 1 cup boiling water, blending gently just until water disappears from top of mixture. Pour into prepared pan.

Bake at 300 degrees F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Frost when cool.

CHOCOLATE SOUR CREAM FROSTING

1/3 cup semisweet chocolate chips, melted
1 1/2 tablespoons butter, melted
3 tablespoons sour cream
1/2 teaspoon pure vanilla extract
1 to 1 1/2 cups powdered sugar

Combine ingredients in a mixing bowl and beat with an electric mixer until the frosting is smooth.

Makes 16-20 servings
Source: Creme de la Colorado by the Junior League of Denver