Cheaters Chocolate Cake

I HAVE FOUND MY SCRATCH RECIPE CHOCOLATE CAKE!!  Seriously, I've made it three times now to great success each time!  Yay.  I actually have a scratch recipe that rocks!

Adapted from Hershey’s “PERFECTLY CHOCOLATE” Chocolate Cake Recipe

Ingredients

  • 2 cups Organic sugar (That’s correct, we splurge occasionally on birthdays and special occasions)
  • 1-3/4 cups whole grain freshly milled wheat flour
  • 3/4 cup Organic Cacao powder
  • 1-1/2 teaspoons aluminum-free baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon Redmond’s Real Salt
  • 2 Blue Sky Organic Farms’ eggs
  • 1 cup milk (we use Organic Rice Milk)
  • 1/2 cup Organic Olive oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions

  1. Heat oven to 350°F. Butter and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cacao, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

  1. 1/2 cup Kerrygold butter from grass-fed cows
  2. 2/3 cup Organic Cacao powder
  3. 3 cups powdered sugar
  4. 1/3 cup milk
  5. 1 teaspoon vanilla extract
  6. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  7. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.