This is the King (or Queen) of chocolate cakes and the one that DSO requests every year for his birthday. I've never posted about it before because he brings it to work and I don't have a chance to get a photo of a delicious slice. Understand that as pedestrian as the photo of the whole cake looks, it's in the tasting that the magic happens. That this cake is so easy to make doesn't hurt either.
2 cups sugar
3/4 cup cocoa powder
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Grease and flour two nine-inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla and mix for 2 minutes on medium speed. Stir in the boiling water--batter will be thin. Pour into prepared pans. Bake 30-35 minutes in the preheated oven. Cool in the pans for 10 minutes, then remove to a wire rack and cool completely.
(3 tbs raspberry preserves, microwaved 25 seconds--used to seal cakes)
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tbs milk
1 (11.75 oz) jar hot fudge sauce
1 tsp vanilla extract
Cream together the butter and shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together, adding a little milk at a time to keep the mixture smooth. Add the hot fudge topping and the vanilla and beat until smooth.
Place one layer on a baker's circle. Brush all over with the warmed preserves. Frost. Place second layer on top, brush with warmed preserves and frost.
16 incredibly delicious servings
The first time I made this cake I was skeptical because the batter is so thin. The cakes are incredibly moist and chocolatey. The raspberry preserves seals the crumbs and adds a delicious counterpart to all that wonderful chocolate. I'm betting if you try this, it will become the most-requested cake you bake.