Friday, November 9, 2012

#91 Deep Dark Chocolate Cake

So yesterday I decided to make this cake for a couple of reasons. A) It is my husband's birthday this weekend and all birthdays call for a cake. B) I am an Epicure selections consultant and I was told Epicure Selections cocoa the "best" cocoa ever and wanted to test the theory myself. C) It is chocolate…who doesn't like chocolate?

The recipe for this cake comes from my mother's cookbook. It is the only 'from scratch' chocolate cake recipe I have. The icing comes from C. MacBride. I had called her to tell her I had make a chocolate cake from scratch - as this is the only way cakes are made in her house. Upon confessing that I was going to ice it with canned chocolate icing, she shared the icing recipe. Now she can be double proud of me…homemade cake AND homemade icing!

  • 1 ¾ cups flour
  • ¾ cup cocoa
  • 2 cups sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup oil
  • 2 tsp vanilla
  • 1 cup boiling water
  • ½ cup butter, softened
  • 1 tsp vanilla
  • 2 cups icing sugar
  • 1 tbsp cocoa, heaping
  • 3 tbsp milk
1. CAKE: Combine all the dry ingredients in a large bowl. Add the remaining ingredients except the boiling water. Beat at medium speed for 2 minutes. Stir in boiling water to make a thin batter. Bake in a greased and floured 9 x 13 cake pan at 350 degrees for 35 minutes or until a cake tester inserted into the middle of the cake comes out clean.

2. ICING: Beat the softened butter. Add the vanilla, icing sugar, and cocoa. Beat again. The mixture should be dry and crumbly. First add 2 tbsp of milk and beat again. If you would like thinner icing, add the third tbsp of milk. 


To order Epicure Selections cocoa or any Epicure Selections products for that matter, visit:

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