Pages

Tuesday, May 28, 2013

One Bowl Chocolate Cake



I loooooooove, loooooooooove, looooooooove chocolate! Life would not be the same without chocolate. As long as I have a big glass of milk, too much chocolate does not exist. I found this recipe years ago when I started making the kid's birthday cakes. It is very moist and fluffy and a perfect match with chocolate buttercream frosting. Yum!

 

One Bowl Chocolate Cake

Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. 
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. 
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Frost and enjoy!
 Recipe From All Recipes
 
Chocolate Buttercream Frosting

Ingredients:
1/4 c. butter,softened
2 c. powdered sugar
3 Tbsp. unsweetened cocoa powder
1 tsp. vanilla
2 Tbsp. milk
Mix together all ingredients in a large bowl until well combined. May need to add more milk (slowly) until frosting reaches a spreadable consistency.  
Notes: This is enough frosting to frost the top of a 9x13 cake. If you are makinga layered cake double the frosting.

2 comments:

Anonymous said...

Hi ya, my name is Nichole I am Jessie's boy friends sis in law. I have a ? will this recipe do a 9x13 instead of 2 rounds I have also tried a few of your other recipes....Yum ! Keep up the good work I will keep coming back for tried and true recipes. Thanks

Z said...

Nichole, thank you so much for the kind words! It's so nice to know someone out there is looking at my blog! Yes, this recipe will work using a 9x13 pan, no changes needed.:)