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There is no easier chocolate cake than this one; it's foolproof, moist and delicious. I prefer to make it the day before I want to eat it, as it develops more flavor and moisture as it sits (like many cakes and breads with oil in them do).
2 c. flour
Preheat oven to 350. Grease and flour two 9x2 round cake pans.
To ensure the most pleasant cake, I first sift a bunch of flour in a bowl, then spoon the flour I need to this recipe into the measuring cup and level it off.
Combine all dry ingredients in a large bowl. In another bowl, beat the eggs, stir in oil, milk, vanilla and coffee.
Mix batter until thin and smooth. Pour into prepared pans. Bake for 30 minutes. A toothpick inserted into center should come out clean.
Transfer to wire racks and allow cakes to cool completely. Don't frost cake until a couple of hours have passed.
3 c. powdered sugar
Place powdered sugar in a large bowl, stir in hot water. Beat in the melted chocolate, then the vanilla. Add butter by the tablespoon.Beat until smooth.