Do you ever just get it in your head you want to do something? Please tell me I’m not alone on that! Friday I spent the day decorating some cookies for a birthday party. I asked my friend Jody if she had a cake for her son’s birthday and she said that her kids don’t really like cake. Not like cake? What a sin. haha! Nah, not really.
I can’t always say I’m a huge fan of cake, but sometimes I just want cake. That day I just so happened to get it in my head I wanted cake. Earlier int he week I found a recipe for a cake I thought I might want to try but the “icing” has white wine in it and it isn’t cooked down. When you cook with alcohol, if you actually cook it, you’ll get rid of the alcohol. If you cook a cake such as a rum cake, the icing on it doesn’t get cooked either.
The other cake that really stood out to me was one of my grandma’s recipes for a Deep dark chocolate cake. This cake is friggin awesome! Now truth be told I’m not a huge chocolate anything fan. This cake though makes me want to eat every last bite. I found the recipe a few years ago in some of my grandma’s recipes. After she passed away I got all of her recipes/recipe books. I just stumbled across this and have loved it ever since. In fact, this is the best chocolate cake I’ve had I think!
The real kicker about the recipe is it said milk but there wasn’t a given amount. Later in the instructions it said it was supposed to be a thin batter. Mark and I set out to figure out how much milk was needed. We played around with it and decided the amount of milk is 3/4 of a cup. It works and we get a thin batter. When you bake it… Oh. My. Gosh!
Prepare your pan. I always use Bakers Joy. Like I’ve stated before, Food Network did a study to find the best and I swear it’s only like around $3 for the can. It’s not the most expensive. That makes it even better, right? Yeah, I thought so too!
The icing in grandma’s recipe calls for 1 tablespoon milk. When I was making my icing the other day the humidity was really wonky. If you didn’t know, we’re kind of floating away here in the midwest. Hey, come dead of summer we’ll be asking for rain. Unfortunately a bunch of people have a lot of flood damage so I’m not writing it off or anything, just simply saying. One last thought, I saw on Wednesday we’re supposed to get more rain.
Anyway, back to the icing. Play with the icing. Sometimes you need a few more tablespoons of milk to make it thin out and other times you don’t. Weather has a HUGE factor on baking sometimes. Just make iced sugar cookies! You’ll quickly learn!
I have to say I couldn’t wait to dive in to this cake. Holy yum! It has a nice soft silky taste to it while the icing sets up and almost has a fudgy type consistency to it. And the chocolate isn’t overbearing. One factor when you are someone like me who isn’t a HUGE chocolate fan. I’m okay not having chocolate for months at a time, but every once in a while you just need chocolate and on top of that cake. So why not combine the two and have this Deep Dark Chocolate Cake. It’s dreamy! LOL
Deep Dark Chocolate Cake
- 1 3/4 Cup Flour
- 2 Cups Sugar
- 3/4 Cup Cocoa
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 Cup Vegetable Oil
- 2 Tsp Vanilla
- 3/4 Cup Milk
- 1 Cup Boiling Water
Combine dry ingredients.
Add: eggs, milk, oil, vanilla, water
Pour into a 9×13 greased & floured cake pan. Batter will be thin.
Bake at 350 degrees. 35 to 40 minutes.
- 1 Stick Butter
- 3 Tbsp Cocoa powder
- 1-3 tbsp milk
- 1 lb powdered sugar
Melt butter. Add cocoa. Mix in milk and powdered sugar.