I haven’t posted a recipe in a while and since my mom was asking for the chocolate cake recipe I made for Eli’s birthday, you guys get a new recipe.
I cut it out of the local paper several years ago and the writer claims it’s from the back of the Hershey’s Cocoa box. I don’t use Hershey’s. I use Penzey’s Dutch Process Cocoa and I’m pretty sure that if heaven doesn’t contain copious amounts of this cocoa, I don’t want in.
2 cups sugar
1 3/4 cups AP flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Heat oven to 350Â°. Grease and flour two 9-inch round pans or one 13×9-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla. Beat at medium speed with electric mixer for 2 minutes. Stir in boiling water (batter will be very thin!). Pour batter into prepared pan(s).
Bake for 30-35 minutes for round pans, 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool completely before icing.
Chocolate Buttercream Frosting
6 TBS butter
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk (I always need a bit more than 1/3 cup)
1 tsp vanilla extract
Beat butter in mixing bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes enough to cover the round cakes generously.
As always with this much chocolate and vanilla, the cake will be super strong and sweet on the first day and perfectly mellow the next. So if you need to really impress someone with your baking skills, make it the day before.