steps to take when making an extreme chocolate cake!

First you will needYum :)

  • 2 cups white sugar

  • 1 3/4 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 2 eggs

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

  • 3/4 cup butter

  • 1 1/2 cups unsweetened cocoa powder

  • 5 1/3 cups confectioners’ sugar

  • 2/3 cup milk

  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

When you take the cake out of the pan make sure you do the toothpick test. (sticking a toothpick in the middle and making sure it comes out clean) Let it cool for at least ten minuets before taking it out of the pan and follow the recipe!

When making the frosting, its very important you alternate the cocoa and confectioners’ sugar with milk and vanilla! Don’t just dump it all in, follow the recipe!

Instead of using boiling water, you can use hot coffee! This is an old tradition in some families and it is very yummy.

If your batter has very thin consistency, or is very soupy, don’t worry! It will bake just fine and just be very moist, but that is a good thing.

When pouring it in the pan, a little goes a long way. Even though the consistency is thin, it rises a lot when it’s cooking, and if you add too much it will over-flow.

This is a very good, very sweet cake. If you have a major sweet tooth, this is the right recipe for you. Make this cake for any event, and it will be gone in the blink of an eye.

 

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