By Kendra Nordin, Kitchen Report
Chocolate cake
2 cups sugar
1-1/2 sticks butter
1-1/2 cup boiling water
2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
1. Preheat oven to 350 degrees F. Grease and flour a 9- x 13-inch pan or two 9-inch round cake pans. If you are using round pans, it is recommend that you cut out a piece of parchment paper and line each pan, since this cake tends to stick.
2. Place butter and sugar in a large mixing bowl. Add boiling water and stir until the butter and sugar are dissolved.
3. Sift the dry ingredients into the batter and combine. Add eggs and vanilla extract and mix well.
4. Pour into prepared pan(s) and bake about 35 minutes, or until a knife inserted in the center comes out clean.
Note: Homecooks who have used this recipe find that the cake rises higher in the middle.
Vanilla Buttercream Icing
1/2 stick butter, room temperature
3 cups powdered sugar, sifted
1-2 tablespoons milk
1 teaspoon vanilla
1. Cream butter until fluffy, gradually add powdered sugar. Stir in milk, 1 teaspoon at a time, until you achieve the consistency you want. Add vanilla. This is a thick, rich icing.
2. Sift the dry ingredients (flour, cocoa, soda, salt) into the batter. Mix well. Add eggs and vanilla and mix until well combined.
Chocolate Buttercream Icing
1-1/2 sticks butter, room temperature
2 cups powdered sugar, sifted
3 egg yolks, unbeaten
6 1-ounce squares unsweetened baker’s chocolate
1. In the top of a double boiler, melt the chocolate completely. Remove from heat, allow to cool.
2. Cream butter until fluffy, gradually add powdered sugar. Beat in egg yolks, one at a time. Add in chocolate, beat until desired consistency.
