24 Servings
1 Hour, 20 Minutes
Allergens
Warning: It’s hard to stop noshing on this cake. Easy to bake, easy to eat!
Combine flour, sugar, vanilla, margarine, and oil. Mix well.
Remove 1 and 1⁄2 cups of the mixture and set it aside to use for the topping. Add eggs, orange juice, cinnamon, and baking powder-flour mixture. Mix well.
Pour into a lined, 11×17-inch pan.
Combine 4 and 1⁄2 tablespoons oil, boiling water, cocoa, and confectioners’ sugar, and mix gently into the batter. Sprinkle reserved topping over entire cake.
Bake at 350°F for 45 to 60 minutes.
delicious!!
Pan size What’s a 11×17 inch pan?
That is a great question, they seem like they are very rare shape pans. I think you should be able to use a 12×18 inch pan which is slightly bigger which means the cake may be slightly flatter. or you could try a 9×13 but the cake would be much fluffier than intended.
oil Can i substitute oil for the margarine? How much?
I have never tried it with this recipe but you should be able to. 1 and 1/2 sticks of margarine is 1/2 plus 1/4 cup of oil.