This is the very first cake I ever baked after we were married over 51 years ago. It's been made countless times and has always been a staple in my kitchen and everyone calls it My Chocolate Cake. That's why I gave it the title I did.
I hope you try it and enjoy it as many times and as much as my family and friends have.
I usually top it with Peanut Butter Buttercream Icing which I will also post.
2In separate bowl, measure flour, baking powder, baking soda, and DARK cocoa. With a spoon, blend together to mix well. Set aside.
3Meanwhile, add vanilla to buttermilk, get water boiling, and butter melted. (If you don't have buttermilk on hand, you can use regular milk and add a tsp of vinegar to it, this will make buttermilk).
4Add all the ingredients to the mixer and beat (slowly at first) until just blended. Batter will be very thin.
5Pour into greased and floured 9 X 13 pan and bake at 325 for about 45 minutes or until tests done. Try not to overbake.
6Frost with -- Peanut Butter Buttercream Icing. Recipe follows:
7When cake is cooled--
Blend 1 stick of softened Butter and 1/2 cup Crisco, with 3/4 cups creamy peanut butter in mixer. (More peanut butter, to taste, if desired).
8Add 2 teaspoons of vanilla, about 4 tablespoons of milk and about 4 cups of powdered sugar and blend all together. If it's not the consistency you'd like, add BY TABLESPOONS (ONE AT A TIME) milk until consistency desired is reached.
9You can also add a little cocoa powder to make this icing chocolate flavored.
10I don't really have exact measurements for the icing. It's a recipe I just kind of put together and made it myself. But the ingredients and approximate measurements are here.
11I ususally top the icing with either Chocolate and/or multi-colored jimmies, or else I use different colored candy or flowered shaped sprinkles just to make it pretty.
12If you have too much icing -- you can put it in a container and freeze it for the next time. Just thaw it out and add it to your next batch of icing. It keeps for a very long time.