Priscilla, being infinitely more spiritual than I, regularly makes things from scratch for her family. Waffles that melt in your mouth, homemade bread and cinnamon rolls, baked chicken, cornbread…..while I crack open boxed mixes and pour things out of cans and serve them up to my unsuspecting brood. It’s just not right, I tell ya.
But yesterday, I got a hankering for chocolate cake. I didn’t have Betty Crocker on hand to help me out, so I dug through my old recipe file box and found a recipe so delicious I almost shouted hallelujah. It’s that good. And so I’m sharing it with you today.
Deep Dark Chocolate Cake
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. veg. oil
2 tsp. vanilla extract
1 c. boiling water
(opt) 1 tsp. mint or almond extract (I used almond)
Heat oven to 350, grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min for round pans or 35-40 min for 13×9 pan. Cool 10 min, remove from pans and cool completely.
Frosting:
6 Tb. soft butter
2 2/3 c. confectioners sugar
1/3 c. milk
1 tsp. vanilla
Cocoa: 1/3 – 3/4 cup, depending on your taste. (I used 3/4 – yeah, baby)
Cream butter. Add cocoa and sugar alternately with milk. Beat. Blend in vanilla. Makes approx 2 cups. May add more milk if needed.
We ate this warm, with Blue Bell Homemade Vanilla ice cream….I’m pretty sure I heard angels singing.
Have you tried any new recipes lately? I’m into trying new things lately – we’d love to know what’s happening in your kitchen!
Rachel
