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Chocolate Cake
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Chocolate CAKE | |
2 cups | white sugar |
1 and 3/4 cup all-purpose flour | |
3/4 cup | unsweetened cocoa powder |
1 and 1/2 teaspoons baking powder 1 and 1/2 teaspoons baking soda | |
1 teaspoon | salt |
2 | eggs |
1 cup | milk |
1/2 cup | vegetable oil |
2 teaspoons | vanilla extract |
1 cup | boiling water, (**with 1 and 1/2 teaspoons instant coffee granules–this was my change because I remember reading somewhere that coffee complements/brings out the flavor of chocolate–and it sure did) |
ICING | |
2 8 oz packages | cream cheese, softened |
2 cups confectioner’s sugar | |
1/2 cup | butter, softened, (totally didn’t see this in the recipe and left it out…but it was terrific without it, saving MANY calories!) |
1 teaspoon | vanilla extract |
To make:
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans (first rub with butter, then cover with flour, dumping out excess).
In a large bowl, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add in the eggs, milk, oil and vanilla. Mix with a hand mixer for 3 minutes. Stir in the boiling coffee mixture by hand. The mixture will be VERY thin. Do not despair. Pour evenly into the two pans.
Bake for 30-35 minutes until toothpick comes out clean. Cool for 10 minutes in pan. Then remove from pan to cool completely.
Mix the cream cheese, vanilla, and powdered sugar together with a mixer until smooth for the icing. I cut this recipe in half because I had read a few reviews saying that would be enough icing for the 9 inch double rounds. However, they were all WRONG. I only had enough to frost the top of the cake. Believe me, it was still good. But this frosting is so good, you want as much as you can get!
Once the cakes have cooled, frost to your liking.
Recipe uploaded with Shop'NCook for iPhone.
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