Divine Chocolate Cake

A cake so moist it's all most like a brownie, but better.  I got this recipe from a best friend in High School.  I've been making this Divine Chocolate Cake for many, many years.
Recipe from: Jan Francis Favero

1 cube margarine

1/2 cup oil

1 cup water

1/4 cup baking cocoa

1/2 cup buttermilk or sour milk
2 eggs
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
dash salt

If using sour milk instead of buttermilk, pour 1 tablespoon vinegar into liquid measuring cup then pour in milk to make 1/2 cup. Set aside to use when needed.  I sauce pan melt margarine, add oil, water and cocoa; bring to a boil. Take off burner, cool slightly.  I like to mix the flour, sugar and baking soda in a separate bowl before adding to chocolate mixture.  This reduces flour lumps.  Mix with whisk as you add sour milk, eggs, sugar, flour, soda, vanilla and salt to the chocolate mixture.  Bake for 20 minutes at 400 in a greased pan. Can be baked in a 9×13 pan or 10×15 pan depending on how many servings are needed.   I use the same time and oven temperature for either size pan.  Frost cake while still warm, but not hot.

Frosting

1 cube margarine

1/4 cup baking cocoa

6 tablespoon milk

1 teaspoon vanilla

4 cups powdered sugar (1 pound box)

1 cup chopped nuts (opt)

Melt margarine, add cocoa and milk. Bring to a boil, stir to keep from burning. Take off burner  add vanilla and powdered sugar. Mix with hand beater till smooth.  Pour over warm cake.
                                                                                                                          
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