The chicken timer on top of my oven ticked as though it was a bomb. Tick, Tick, Tick. I eagerly awaited the cake in the oven to be ready. It was a Sunday morning and I was craving chocolate cake. I could've easily driven to the dollar store and bought a chocolate cake mix with chocolate icing but I am Adrian Walker and sometimes I like the challenge, especially when it involves baking.
I kept checking the time, I had to have it done before church at 11:00.
The chicken timer rung out that my cake was ready, I ran to the oven and slipped on my mitts and slowly pulled them out. They were perfect! Smelled good too!
I let them cool and tried getting them out of the pans, one of them slid out perfectly, the other... well, let's just say the middle hit the plate before the outside of the cake. It was rough so I used my homemade icing to try to piece it together and cover the lumps and bumps as best as I could. In the end, it tasted incredible even though it wasn't the prettiest cake.
After tasting this fully "from scratch" cake, I've decided to start making as many cakes from scratch as I can! Plus, after hearing me brag about how good this was my mom has already put in her request for a cake!
Want the recipe? Check it out below & let me know what you think!
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Homemade Chocolate Cake
by Lady of the Farm January-14-2018
This cake will bring back memories of a time when grandma made cakes every occasion. It'll take you back with every bite to a time when things were more simple and child-like.
Ingredients
Cake:
2 Cups Granulated Sugar
1 1/3 Cups All-Purpose Flour
3/4 Cup Cocoa
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 Pure Vanilla Extract
1 Cup Boiling Water
Frosting:
1/2 Cup Butter
2/3 Cup Cocoa
3 Cups Confectioners Sugar
1/3 Cup Milk
1 Teaspoon Pure Vanilla Extract
Instructions 1. Preheat the oven to 350F. 2. Line two 8-inch pans with parchment paper and lightly grease the paper and sides of the pan with butter. 3. In a large mixing bowl stir together the sugar, flour, cocoa, baking powder, baking soda and salt. 4. Make a well in the center of the dry ingredients and add the eggs, milk, oil and vanilla. Using an electric mixer, beat for 2 minutes on medium speed. 5. Add the boiling water and beat in until well combined. The batter will be thin. Divide evenly into the two baking pans. 6. Place into the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. 7. Remove and place onto cooling racks for 10 minutes, leaving the cakes in the pans. 8.After 10 minutes, transfer the cakes directly onto the cooling racks and let cool completely before frosting. CHOCOLATE FROSTING: 1. Place the butter into a small saucepan and melt over low heat. 2. Pour the butter into a mixing bowl and stir in the cocoa.Use an electric mixer on medium speed to add the confectioners' sugar and the milk, alternately until incorporated and you have a creamy frosting. 3. Beat in the vanilla, If the frosting is too stiff add a very small amount of additional milk. You will get about 2 cups of frosting.
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