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
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!