 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
|
This is a dense, dark chocolate cake I grew up eating. The frosting follows the recipe below though not with specifics amount ingredients as I don't know them. I always make the frosting by sight and taste. Ingredients:
1 cup flour |
1 cup sugar |
1/2 cup cocoa |
4 tablespoons shortening |
1 egg |
1 cup boiling water |
1 teaspoon baking soda |
1 teaspoon vanilla |
frosting |
2 cups confectioners' sugar |
1/4 cup cocoa |
1/2 cup peanut butter |
water, to make it spreadable |
vanilla |
Directions:
1. Mix all dry cake ingredients. Add boiling water, egg and vanilla.
2. Pour into greased and floured 13x9 inch pan. Bake for 45 minutes at 350 degrees. If you have a hot oven, check at 35 minutes. Toothpick in center should come out clean when done.
3. For frosting, mix dry ingredients, add water, vanilla and pb and mix well. Add more 10x, pb or cocoa depending on consistency and taste.
4. Cool cake before frosting. This cake tends to lose it's top layer when frosted (it has a glossy top layer which is very moist) but if you like a heavy, dark chocolate cake, it is worth the effort. Just frost gently.
|
|