Best chocolate cake I’ve ever tasted.
I’ve been told by lots of people too.
When people really, really, really love something I’ve baked, I really can’t take the credit. It’s all thanks to a good recipe.
So to whomever came up with this recipe on this little yellow card in my old pine recipe box,
I’M GIVIN’ YOU A BIG OL’ KISS!!!!!
There I go again with my too many exclamation marks.
But that’s what my friends love about me.
My overuse of exclamation marks and emoticons.
So, I made this recipe last summer for my nephew’s birthday. I was nervous because I was baking for an estimated 30 people. THIRTY. That’s a lot of cake eaters in my book.
So, I figured I needed two sheet pans to feed all these folks.
Welllllll, we didn’t make halfway through one pan.
Lesson be learned. One sheet pan feeds a LOT of people.
We’re talkin’ loaves and fishes y’all.
Ok, let’s start the fire…..
First, we’re starting our chocolate.
In a pot, I’ve melted butter and water, and added in my cocoa powder. Stir it around. Once it’s good and dissolved, take it off the heat and let it cool.
I’m always impatient, so I decided pouring the mixture in my big glass pyrex, it would cool quicker.
You don’t want it too hot or it’ll cook your eggs.
You just wait.
Meanwhile, back at the cabin, we’re moving on.
A true good ol’ cake recipe starts with buttermilk. Buttermilk creates a finer crumb. Nice, soft, and moist.
We’re adding in some baking soda, and then eggs. Whisk it up.
Set it aside.
Now I’ve gotten all my dry ingredients. I was feeling ambitious so I sifted it two or three times.
Maybe I was bored.
Maybe my chocolate wasn’t cool.
Hopefully your chocolate is cool now.
Now for the finale!
First, pour the cooled chocolate into the buttermilk mixture. Stir it around.
Then get your bowl of flour stuff. Make a little well in the middle, pour the chocolate mixture in, and stir around.
Lookin’ good ladies! (And gentlemen.)
Grease and flour your pan. When I bake cakes, I actually sugar and grease my pan.
That-a way, no ends up with flour lips. ~teeheehee
Pour it in and bake it.
While it’s baking, make your frosting. I’ve got that recipe down there too.
Look how gorgeous it looks with that chocolate glaze.
Makin’ my mouth water.
So, hope y’all make this, and make it soon. Add it to your recipe box, and be sure to share, k?
Love y’all! xoxo
~Peace, Love, and a good piece of cake Y’all
Old Fashioned Chocolate Cake
Total Time: 1 hour
1 cup butter
1 cup water
4 tablespoons cocoa powder
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
4 1/2 cups powdered sugar
1 1/4 cups cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup milk
Preheat your oven to 350 degrees.
In a pot, melt 1 cup butter, 1 cup water, and cocoa powder. Stir to dissolve, then remove from heat and let cool.
In a medium bowl, stir baking soda into buttermilk. Stir and add eggs and vanilla. Set aside.
In a large bowl, sift together flour, sugar, cinnamon, and salt. Set aside.
After chocolate has cooled, stir it into the buttermilk mixture.
Next, make a small well in the flour mixture, and add the chocolate/milk mixture; stir just until combined.
Pour into a greased and sugared pan. Bake at 350 for 30 minutes in a 9x13 pan, a sheet pan takes roughly 17 minutes.
For the frosting:
Beat the softened butter, powdered sugar, and cocoa with a hand mixture until fluffy. Add in vanilla, almond, and enough milk to create the desired consistency. Spread over cooled cake.