This easy old fashioned chocolate layer cake is very moist and delicious. It is best made the day before and is a guaranteed crowd pleaser.
Every time I make something from scratch I am reminded of how much better it tastes than the store bought kind. Hubbies birthday was last month and I had been looking for a great chocolate recipe to add to my repertoire.
The frosting is also homemade and quite good. It is also very easy to make. The only problem I had was the cakes stuck to the pan.
I sprayed the pan with Pam and called it a day. The recipe said to spray then sprinkle with cocoa. I thought it would be fine to omit the cocoa part. I am not sure exactly why I did that, I guess it was pure laziness.
That is why it is kind of lopsided I had to kind of piece it together and I used the frosting to keep it in place. So if you look closely at the photo one side of the cake is higher than the other.
Monkey Girl graduates from high school soon, I plan to make this again for her. She loved it and I think you will too. Next time, I will of course not forget the cocoa.
The Best Chocolate Cake
Ingredients:
2 cups white sugar
1 3/4 cups cake flour
3/4 cup cocoa powder
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 hot coffee
For the Frosting
1/2 cup butter melted
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees grease and flour two 9 inch round cake pans.
Stir together sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, oil, vanilla extract and coffee. Pour batter in prepared pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean
How to make the frosting:
Combine butter, cocoa powder, sugar, milk and vanilla. Beat with a electric mixture until it is a spreadable consistency
Peace be with you,
Veronica
