Family Favorites...Deep Dark Chocolate Cake

This recipe was on the cover of "Bake Sale Favorites" – I had all the ingredients in the pantry – it was my birthday the day I first made this - we had to try it.  The frosting wasn’t quite enough for frosting the sides, center and top of a layer cake – it certainly could be frosted simply between the layers and on top.  Still plenty of frosting and less caloric too.  I decorated mine with a few chopped nuts.

This is one of the better homemade cake recipes I have tried – moist and chocolaty but not bitter.  It took me 15 minutes from preparing my pan to getting it in the oven.  The method was very simple – I heated my water in the microwave right in a measuring cup.  (Use a 2 cup measure so it doesn't boil over.)

Check your cake at least 5-10 minutes early.  If it has pulled away from the sides and a toothpick comes out clean, it’s done.  Over baking makes a drier cake.

Deep Dark Chocolate Cake

  2             Cups  Sugar

  1 3/4      Cups  Flour, All-purpose

     3/4      Cup  Cocoa -- Hershey

  1 1/2      Teaspoons  Baking Powder

  1 1/2      Teaspoons  Baking Soda

  1             Teaspoon  Salt

  2             Large  Eggs

  1             Cup  Milk

     1/2      Cup  Salad Oil

  2             Teaspoons  Vanilla Extract

  1             Cup  Boiling Water

                        Frosting

  6             Tablespoons  Butter

  2 2/3      Cups  Powdered Sugar

     1/2      Cup  Cocoa -- Hershey

     1/3      Cup  Milk

  1            Teaspoon  Vanilla Extract

Heat oven to 350°.  Grease and flour two 9" round baking pans.

In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.  Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.  Stir in boiling water.  (Batter will be thin.)

Pour batter into prepared pans.  Bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely. 

For frosting, beat butter.  Blend in powdered sugar and cocoa alternately with milk, beating well after each addition until smooth and of spreading consistency, blend in vanilla.  Add additional milk, if needed.

If desired, bake in a 13 x 9" pan for 35-40 minutes, cool completely in pan.

10 Servings

2016 Cost:  $3.74 or 38¢ per serving.