MOIST Chocolate Cake
Perfect Chocolate Chocolate Cake Recipe:
(found on “Obsessed With Baking Blog” and adapted ever so slightly)
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa (sifted)
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. milk
1/2 c. vegetable oil
2 t. vanilla
1 c. freshly brewed espresso or coffee
Preheat oven to 350 degrees. Grease and flour two 9 inch round baking pans.
Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes. Stir in boiling water (or coffee of espresso). Pour batter into prepared pans.
Bake for 30 to 35 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
Really Good Chocolate Frosting:
4 ounces of cream cheese (softened)
1 c. butter (room temp.)
3 c. icing sugar
1/2 cup cocoa sifted
1 T. vanilla
1/8 t. salt
1 T. milk
Beat the cream cheese and butter until light and fluffy. Add 2 cups of the icing sugar and the cocoa and mix on low speed to combine. Beat at higher speed until creamy. Add vanilla. Beat. Add remaining cup of icing sugar and salt (to taste) and beat until creamy. Add milk one tablespoon at a time, until you get the consistency you want for decorating your cake. (I only added 1 T.