“Perfectly Chocolate” Chocolate Cake

Jun
23
5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5
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"Perfectly Chocolate" Chocolate Cake
Awesome cake and the frosting is to die for…tastes great with a scoop of your favorite ice cream on the side…Mint Chocolate Chip tastes wonderful with it!! 🙂

Attribution Link

Difficulty: Easy

Servings: Depends on what cake/cupcakes you are making

Prep Time: 15 minutes   Cook Time: Approx. 30 minutes (see pan size for bake time)  

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

“Perfectly Chocolate”  Frosting:
1/2 cup (1 stick) butter or margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions

Cake Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“Perfectly Chocolate” Frosting Directions:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Categories: Cakes, Cupcakes, Desserts, Frostings & Icings

Submitted by: nataliecyphers on June 23, 2010




Comments

  1. CindyP says:

    This was an awesome cake! (frosting, too!)

  2. ScreamingSardine says:

    Wow! This is excellent! My son didn’t have to say a word. His eyes widened, a smile spread across his lips, and he kept shoveling the cake in his mouth. I enjoyed it, too!

    The frosting is a definite keeper for use on other cakes as well. Plus, it’s just darn good on its own!

  3. Tow Lady says:

    Oh, holy cow…I don’t even like chocolate cake, and I ate 2 pieces!!! Made this to take to my mother-in-law’s for an evening playing cards…she’s a chocolate freak, and I thought she’d like this…boy, was I ever right! Great recipe, and I’ll use the frosting for lots of other things, too.

  4. Crystal says:

    I made it as bundt with special dark chocolate it is wonderful!! I did not make the frosting I powdered it with powdered sugar and added a light chocolate glaze
    2/3 cup powdered sugar
    1 tablespoon unsweetened cocoa
    1 1/2 tablespoons water
    1/2 teaspoon vanilla

    it is for sure a keeper!!

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