Saturday, June 25, 2011

Extreme Chocolate Cake

I was celebrating a birthday recently, and couldn't decide if I should make a cake or just buy one of those so terrible they are amazing supermarket sheet cakes... so I did both.

JW has been living off the sheet cake for a week, and meanwhile, I've been living off this delightful chocolaty goodness. I don't think anything beats a nice cold piece of cake! COLD... yes!

This cake was easy enough.

Ingredients

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (I heard that with coffee would have been good too, instead of water)
 -
  • 3/4 cup butter
  • 3/4 cup unsweetened cocoa powder
  • 2 1/2 to 3 cups confectioners' sugar
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. (I realized I didn't own any cake pans, so made it in the bundt pan. I also didnt flour the pan, which was maybe why I had issues later.)
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. (Bake 45 for bundt. Cooling 10 minutes was not long enough as it crumbled into a pile of mess when I finally got it free from the pan since it was so moist and too hot.)
  4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

YUM! The buttercream icing is delicious. I've been eating the cake with my coffee for a week! It's awesome

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