The Perfect Chocolate Cake

This recipe comes from a blog, Two Chums, which are ladies that I met while living in California. The story behind this recipe is just so sweet that I encourage you to go to their blog and read about the background to this cake. It is in my oven as I write. I cannot wait to taste it.

1 1/2 cups melted butter

1 1/2 cups buttermilk

2 eggs

1 teaspoon vanilla

Add and mix well:

3 cups sugar

3 cups flour

3/4 cup cocoa powder

1 heaping Tablespoon of baking soda

1/2 teaspoon salt

Then add and mix again:

1 1/2 cups boiling water

Line 3 round 8″ cake pans with waxed paper and butter the sides of the pan to prevent sticking when cake is done. Pour batter evenly amongst the 3 pans in a preheated 350 degree oven. Bake for about 30 minutes or just until the center of the cake feels firm to the touch and the sides of the cake are beginning to pull away from the pan. Cool thoroughly and remove from pans. (You can wrap in plastic wrap and refrigerate at this point if you are making the cake a day ahead or hours ahead of when needed.) Spread icing liberally and smile….perfect chocolate cake is on its way.

Icing

1 cup butter at room temperature

8 oz. package cream cheese, at room temperature

12 oz. package chocolate chips, melted

1/4 cup cocoa

1 1/2 lbs. powered sugar

1 teaspoon vanilla

Enough heavy cream to soften

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