Ann M. Richardson
Hutchinson, Kansas
Deep Dark Chocolate Cake
For cake:
2 c. granualted sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 c. milk
1/2 c. vegetable or canola oil
2 tsp. vanilla
1 c. boiling water
For cake: preheat oven to 350°. Grease and flour 2 9″cake rounds or one 9×13 baking pan. In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling watter(batter will be thin); pour into prepared pan(s) and bake in a preheated 350° oven for 35-40 minutes or until a toothpick inserted in center comes out clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.
One bowl chocolate frosting
6T. butter, softened
2 2/3 c. powdered sugar
1/2 c. cocoa
1/3 c. heavy whipping cream
1tsp. pure vanilla extract
For one-bowl chocolate frosting: in a medium sized bowl, mix and beat all ingredients using an electric mixer. If icing seems to thick, add a touch more heavy cream until desired consistency is reached, taking care not to over thin the icing. These amount are enough to frost the top and center layer of two, stacked 9-inch cake rounds (but not the sides) or the top of a 13×9 rectangular cake. If frosting the sides of the stacked cake rounds as well, consider doubling these amounts.
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