Headed to Texas tomorrow. Land of the best Mexican food, Diet Dr Peppers and Blue Bell ice cream. Will be home November 1st, but will be posting whenever possible. Between trying to fit in all my favorite restaurants, visiting family and friends, I will be scouting for new recipes. Keep cooking, keep smiling and share a baked good with someone. It will bless your heart.
Years ago when I was working at a title company, one of my coworkers would bring this cake to the office quite frequently. It was always a hit. Today I came across the recipe he had given to all of us and thought it to be the perfect chocolate cake for those Halloween parties or fallish dinners, or when you are just craving a deep chocolate-coffee flavored dessert. Easy and quick to put together.
1 3/4 cup flour
2 cups sugar
3/4 cup Hershey’s cocoa
2 teas baking soda
1 teas baking powder
1 teas salt
2 eggs
1 cup strong black coffee (allow to cool before adding to ingredients
1 cup sour milk
1/2 cup vegetable oil
1 teas vanilla
Preheat oven to 350.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixer bowl. Add eggs, coffee, sour milk (buttermilk) oil and vanilla.
Beat at medium speed for 2 minutes. Batter will be thin.
Pour into 2 greased and floured 9″ cake pans. Bake at 350 for 35-38 minutes. Five minutes longer if baked in a 13×9 pan.
Frost when completely cooled.
Glazed Chocolate Frosting
1/2 cup sugar
1 1/2 tablespoon cornstarch
1 (1 oz) square unsweetened chocolate, chopped up
dash salt
1/2 cup boiling water
1 1/2 tables butter
1 teas vanilla
Mix sugar, cornstarch; add chocolate pieces and salt. Pour boiling water over this mixture and cook in a medium sauce pan until mixture thickens. Add butter and vanilla. Stir will. Allow to cool slightly before spreading on cake. If you made the cake in the two layers, pour half of the frosting on top of a layer. Allow to set a few minutes. Place top cake layer on top of frosted bottom layer and pour remaining frosting onto top of cake. Allow to drip down sides of cake.
*If you used the 9×13 cake pan, double the ingredients for frosting and when cake is cool, pour frosting over top of the one layer cake.
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