My son, Gareth, just turned 12. For his birthday, he asked for a chocolate cake with chocolate frosting. Was I surprised by this? No, not really…he’s a chocolate junkie!
There’s only one chocolate cake my kids want when there is an occasion for chocolate cake….my mom’s! Gramgram has been making this cake recipe since she was in school and I make it now. I still don’t think mine tastes quite as good as hers, but I’m biased by the memories of childhood and not having to make the cake myself.
- 1 ¾ c. sugar
- 2/3 c. shortening
- 2 eggs
- 1 tsp. vanilla extract
- 2 ½ c. sifted cake flour or 2 ¼ c. all-purpose flour
- 1 ½ tsp. baking soda
- ½ tsp. salt
- 1 c. buttermilk (or 1 tbs lemon juice or vinegar + enough milk to make 1 c.)
- ½ c. cocoa powder
- ½ c. boiling water
Preheat oven to 350° F. Grease and flour 2 9-inch round cake pans.
Make a paste of the cocoa and water. Allow to cool while you prepare the rest of the batter.
Cream the sugar and shortening together until light and fluffy. Add eggs one at a time beating well after each one. Add vanilla.
Sift together the flour, soda, and salt. Add alternately with the buttermilk. Mixture will be nice and fluffy!
Add chocolate mixture and blend well.
Scrape down the sides of the bowl and make sure any little bits missed by the mixer are blended in. Cake batter should look like this. Mmmm!
Divide evenly into prepared pans and bake about 35 minutes or until a toothpick inserted in the center comes out clean.
Baked cakes…nom time is getting closer!
Cool cakes for 10 minutes and then remove from pans. Cool completely before frosting.
4 c. powdered sugar, sifted
¾ c. cocoa powder
½ c. butter, room temperature
½ c. evaporated milk (whole milk or 1/2 & 1/2 will also work, but they’re not as yummy!)
1 tsp. vanilla
Mix cocoa and sugar. Cream about half of the sugar mixture with the butter. Blend vanilla and half of milk. Add remaining cocoa/sugar mixture. Blend well. Add remaining milk and beat to desired consistency. Add a little more milk if frosting is too dry. Makes enough frosting for 2 9-inch layers.
Frost your cake…and then lick the bowl! Enjoy your chocolate cake with decorations or as is. It’s especially yummy with vanilla ice cream.
Not enough chocolate for you? Try one of these!
Chocolate Marshmallow Cookies
Chocolate Saucepan Cookies, aka Cow Patties
Peanut Butter Bon Bons (L) and Coconut Bon Bons (R)
Faux Ferrero Rocher
If you make a Sew Awesome Craft or any pattern, craft or recipe from sewhooked, I’d love to see a photo. Email me or add it to the sewhooked flickr group.