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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Deep Dark Chocolate Cake Recipe

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This recipe for Deep Dark Chocolate Cake is from Butler Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

BUTTERCREAM FROSTING:
6 tbsp butter or margarine, softened
2 2/3 cups icing sugar
1/2 cup Cocoa
1/3 cup milk
1 tsp vanilla extract
Directions:
Directions:
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans or one 9 x 13-inch (3.5 L) baking pan.
2. Stir sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide batter evenly between prepared pans.
3. Bake for 30 to 35 minutes for the round pans (35 to 40 minutes for the large pan) or until a wooden pick inserted in the centre comes out clean. Cool for 10 minutes on a rack. Turn cakes out from pans; cool completely. (Sheet cake may be left in pan if desired.) Makes 8 to 10 servings.
4. Buttercream Frosting: Beat butter in medium bowl. Combine the icing sugar with the cocoa. Alternately add the icing sugar mixture and the milk to the butter, until a spreadable consistency is reached (additional milk may be required to reach preferred consistency). Stir in vanilla. Frost cooled cake.

 

 

 

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