I am not a big fan of chocolate, never have been, but every once in a while I come across something chocolately that blows my socks off. This chocolate cake recipe does the trick. It's stupid easy, fast and deliciously moist like cake should be. I make mine in a bundt pan just because and I actually prefer it frosting free, the rest of the household goes for the thick gooey icing. You be the judge.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3/4 cup butter or margarine
2 cups sugar
1-1/2 cups boiling water
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Place butter and sugar in a large mixing bowl. Add boiling water. Stir until the butter and sugar are dissolved.
Sift the dry ingredients into the butter, sugar, and water mixture. Mix well. Add eggs and vanilla extract. Mix.
Pour into a greased and floured 9-by-13-inch pan. Bake about 35 to 40 minutes, or until cake tests done. Cool on a rack before frosting.
Vanilla Butter Cream Icing
1/4 cup butter, at room temperature
4 cups sifted confectioners’ sugar
1-1/4 teaspoons vanilla extract
3 to 4 tablespoons milk
Cream butter and add confectioners’ sugar and vanilla extract. Mix in 2 tablespoons of the milk, adding the rest 1 teaspoon at a time, until desired consistency is reached. If you add too much milk, just add more confectioners’ sugar until you get the right consistency.
