Moist and Tender Chocolate Cake

Moist and Tender Chocolate Cake

Combine the following in a medium bowl:
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Combine the following in a large mixer bowl:
3/4 cup (1 1/2 sticks) butter, softened
1 3/4 cups granulated sugar
2 teaspoon vanilla extract

2 large eggs
1 cup water
Chocolate Lover's Frosting (recipe follows)

* Preheat oven to 350°F.
* Grease and flour two 9-inch round baking pans or one 13 x 9-inch baking pan.
* Combine flour, cocoa, baking powder, baking soda and salt in medium bowl.
* Beat butter, sugar and vanilla extract in large mixer bowl until creamy.
* Add eggs one at a time, beating well after each addition.
* Gradually beat in flour mixture alternately with water.
* Spread into prepared pan(s).

Bake for 25 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan(s) for 15 minutes.
Invert onto wire racks to cool completely.
Frost with Chocolate Lover's Frosting.

Chocolate Lover's Frosting (this makes a wonderfully creamy (but not too sweet) frosting)

3 cups sifted powdered, sugar, divided (divide into 1 cup & 2 cups)
2/3 cup baking cocoa
1/2 cup (1 stick) butter, softened
5 to 6 tablespoons milk, divided (divide into 2 tablespoons and 4 tablespoons)
1 teaspoon vanilla extract

Beat 1 cup powdered sugar, cocoa butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth or desired consistency.

You could even make this without the frosting and use the single rounds to serve with confectioner's sugar sprinkled on top.


Tip: If you have a recipe that calls for 1 square (1 ounce) of unsweetened baking chocolate...you can use 3 level tablespoons of baking cocoa + 1 tablespoon of oil (or shortening) to equal that 1 square of unsweetened baking chocolate.