Tuesday, November 4, 2008

Kick "box"ing: Chocolate Cake

I am not opposed to using convenience items in the least. But one convenience item that I do not use is boxed chocolate cake mix. I've not found one moist enough for my taste or chocolate enough for my taste. I didn't like chocolate cake for years because they were always dry and not flavorful, which is why I like Texas Sheet cake because it's moist and tender. This all changed when I came across this recipe for Chocolate cake. It's moist, tender, great chocolate flavor and most importantly super easy to make.

I made this cake for a Trick-or-Treating party we had with my Mom and some good friends of ours on Friday. I made chili, which we used to make Frito Pie, and this chocolate cake. The trick-or-treating was a lot more fun after this good dinner.

Chocolate Cake:
  • 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 buttermilk (I used regular milk this time)
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup boiling water
Preheat oven to 350 degrees. Grease and flour two 9" cake pans. I use baking spray which has flour built in and get great results every time.

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. While mixing the cake batter up, I put a glass measuring cup full of water, in the microwave and had the boiling water ready for me, didn't have to turn on the stove.

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 Chocolate butter cream frosting, recipe following.

Variations (if you don't want to mess with two cake pans and all that stuff.)

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.

Chocolate Butter cream:

1 cup butter, room temperature (2 sticks)
8 oz. Cream Cheese, room temperature
4 cups Powdered Sugar (2lb bag is all you need)
1 tablespoon Vanilla Extract
2 tablespoons Cocoa Powder

Add butter, cream cheese, vanilla, and cocoa into a bowl of a stand mixer fitted with paddle attachment. Mix on low until blended, increase speed to medium and slowly add powdered sugar, mixing until spreading consistency. In the event it's too thick, add 1 teaspoon of milk, or coffee.

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