moist chocolate cake

How To Make moist chocolate cake

• Step 1
  In mixer, blend sugar and eggs.
• Step 2
  In separate bowl, measure flour, baking powder, baking soda, and DARK cocoa. With a spoon, blend together to mix well. Set aside.
• Step 3
  Meanwhile, 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).
• Step 4
  Add all the ingredients to the mixer and beat (slowly at first) until just blended. Batter will be very thin.
• Step 5
  Pour into greased and floured 9 X 13 pan and bake at 325 for about 45 minutes or until tests done. Try not to overbake.
• Step 6
  Frost with -- Peanut Butter Buttercream Icing. Recipe follows:
• Step 7
  When 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).
• Step 8
  Add 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.
• Step 9
  You can also add a little cocoa powder to make this icing chocolate flavored.
• Step 10
  I 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.
• Step 11
  I 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.
• Step 12
  If 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!