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Chocolate Cake Chocolate Cake

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
2 c. sugar
3/4 c. cocoa powder
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
1/2 c. vegetable oil
2 eggs
1 c. milk
1 c. hot coffee
2 tsp. vanilla
Chocolate Icing (scroll down)

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.

Chocolate Icing

3 c. powdered sugar
7 T. hot water
4 oz. semi-sweet chocolate, melted
[use unsweeted for a cake less sweet]
2 tsp. vanilla
1/2 stick (4 T.) unsalted butter, softened

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.

Comments: Send us comments about this recipe steve@pulpkitchen.com