Moist Chocolate Cake
Anna Mae Kantor
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.
- 2 c
- granulated sugar (scant)
- 2 c
- all purpose flour
- 2 tsp
- baking powder
- 1 tsp
- baking soda
- 3/4 c
- dark cocoa powder
- 1/2 c
- melted butter
- 1 c
- buttermilk (i use the powder kind and mix with water)
- 2 tsp
- 1 c
- boiling water
- large eggs
How to Make Moist Chocolate Cake
- 1In mixer, blend sugar and eggs.
- 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.