The Deepest, Darkest, Bestest Chocolate Cake EVER

If you have a yearning for some chocolate, you are at the right place.  I realize that bestest isn’t a word, but I had to use it anyway.  I have the perfect chocolate cake for you, and it is fairly easy to make.  I ate sushi for lunch yesterday, and for some reason, that meal brought on a chocolate craving.  Plus, one of my friends fell off of her horse this week and broke some bones.  Ouch!!!  I’m taking lunch to her house today.  She requested soup.  I plan to pick some up on the way, but I thought she might appreciate a chocolate cake chaser.  Chocolate cake doesn’t involve tooooo much chewing, so here’s hoping she’ll be able to enjoy it.  Meanwhile, I’m going to munch on a piece as soon as I write this post.

This recipe has been in my file since I was a new bride.  It is similar to one my mother made when I was growing up.  I made it in a 9 x 13 pan because I only own two  eight-inch rounds (it needs three).  For the frosting, I just whipped up a concoction of powdered sugar, milk, butter, and cocoa with a dash of coffee to enhance the flavor.  (If you are fans of The Barefoot Contessa then you know it’s a trick she uses).

DEEP, DARK CHOCOLATE CAKE

1 3/4 cups unsifted all-purpose flour

2 cups sugar

3/4 cup cocoa (I used Hershey’s)

1 1/2 teaspoons baking soda

1 1/2 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

 - Combine dry ingredients in a large mixing bowl.

 - Add remaining ingredients except boiling water; beat at medium speed 2 minutes.

 - Gently stir in boiling water.  The mixture will become very thin.

 - Pour into three 8-inch layer pans, two 9-inch layer pans, or one 9 x 13 inch pan.

 - Bake at 350 degrees for 30 to 35 minutes if using layer pans and 35 to 40 minutes if using one pan.

 - Cool and then top with your favorite frosting.

Have a great week-end.  I’m picking up my new wheels today.  Kinda excited!

Take care.