Chocolate Cake Without The Box |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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My husband always asks for that cake you make without the box . It really is so easy, I don't know why I don't make it more often. It yields a rich, dark, very moist cake. Ingredients:
2 cups flour |
13/4 cups white sugar |
1/2 cup special dark cocoa, or 3/4 cup regular cocoa |
1/2 teaspoon salt |
1 tablespoon baking soda |
1 teaspoon cinnamon |
1 egg |
⅔ cup vegetable oil |
1 cup buttermilk |
1 cup strong, hot coffee |
1 teaspoon vanilla extract |
frosting |
4 to 6 tablespoons butter, melted |
3 to 4 cups powdered sugar, depending on how much frosting you like on your cake |
1/4 to 1/2 cup special dark or regular cocoa, depending on how chocolatey you like your frosting |
1 tablespoon vanilla extract |
enough half-and-half to make the frosting spreadable (about 1/4 cup or so) - the half-and-half really makes this frosting creamy and rich |
Directions:
1. For the cake, stir together the first 6 ingredients in a large mixing bowl.
2. Add egg, oil, buttermilk; mix on medium speed until blended.
3. Add hot coffee and vanilla; mix until smooth.
4. Pour batter into a lightly greased 9x11 pan.
5. Bake at 350° for about 35 minutes, or until toothpick can be poked into center of cake and it comes out clean.
6. Set cake pan on rack and allow it to cool completely before frosting.
7. For the frosting, melt butter in glass (microwaveable) mixing bowl. Add powdered sugar, cocoa and vanilla. Slowly begin mixing on low speed, adding half-and-half until frosting is right consistency. Spread over cooled cake. No need to refrigerate the leftovers - refrigeration tends to pull the moisture from baked goods.
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