This chocolate cake recipe has made the rounds for MANY years and my mother used to make it often when I was growing up. I do not know the origin of this recipe. It had been around for as long as I can remember. I wanted to share it with everyone along with my recipe for peanut butter icing.
1Heat oven to 350 degrees F. Coat a 9"X13" non-stick baking pan with cooking spray. Set aside.
2Meanwhile, in a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Mix well.
3In a small bowl, combine the hot coffee and baking soda. Mix well and add to flour mixture in bowel. Add the milk, oil, eggs and vanilla.
4Mix well by hand using a wire whisk. Mixture will be VERY thin .... almost like pancake batter.
5Pour into prepared pan and bake for 30 minutes or until toothpick inserted in middle comes out clean. Let cool.
6While cake is cooling, prepare the icing: In a medium size bowl, combine the melted butter, peanut butter, vanilla sugar and milk .... do not add all of the milk at once. Using your judgement as to how "spreadable" you want it. At this point you can add more confectioner's sugar for a stiffer icing or add more milk, in small increments, for a looser icing. Beat well by hand.
7When cake is thoroughly cooled, spread icing on top.
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