This is for Betty in ME, who requested chocolate cake and
frosting recipes. I often use chocolate cream cheese
frosting on this cake, or cream cheese frosting, but have
also used the frosting that follows the cake recipe. I made
this cake a few weeks ago for my husband?s birthday
celebration and there was none left at the end of the day.
Robbie In
Delicious Chocolate Cake
2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
3/4 cup cocoa
1 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup buttermilk
2 eggs
1 tsp vanilla
Preheat oven to 350 degrees. Grease and flour 2 9-inch round
cake pans. Line with wax paper and set aside.
In a bowl using an electric mixer set at medium speed, beat
together flour, salt, baking powder, baking soda, cocoa,
sugar, oil, coffee and buttermilk for 2 minutes.
Add eggs and vanilla and beat for an additional 2 minutes.
(The batter will be thin) Pour into prepared pans.
Bake for 25 to 35 minutes. Cool cake layers in pans on wire
racks for about 15 minutes. Peel off wax paper. Cool
completely before frosting.
Robbie In
French silk frosting
4 squares unsweetened chocolate
1 pound confectioners sugar (I usually sift it.)
1 tsp vanilla
1 stick butter
1/2 cup milk
Pinch of baking powder
Melt chocolate and butter in double boiler over hot not
boiling water. Combine confectioners sugar, baking powder,
and milk and vanilla in large bowl, stir till blended. Stir
in melted chocolate mixture and beat till thickened.
Note To prevent powdered sugar frosting from becoming hard
and cracked; add a pinch of baking powder when mixing.
You can also melt the chocolate in the microwave. If
frosting is too thick ad a few more drops of milk.
Robbie IN
Chocolate Cream Cheese Frosting
2 tablespoons softened butter
2 small packages (3 ounces each) cream cheese, softened
1 pound confectioners' sugar
2 ounces unsweetened chocolate, melted
1 to 2 tablespoons milk
1 teaspoon vanilla
Cream butter and cream cheese; gradually add part of the
sugar, alternating with chocolate then milk, until well
blended and spreading consistency is reached.
Beat in 1 teaspoon vanilla.
Frosts 2 9-inch round layers.
Robbie In
http://www.nancyskitchen.com
