Kathy's hot water chocolate cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached Flour; Sifted |
| ½ | cup | Baking Cocoa |
| 2 | teaspoons | Baking Soda |
| ½ | teaspoon | Salt |
| ½ | cup | Butter Or Regular Margarine |
| 1½ | cup | Sugar |
| 2 | larges | Eggs |
| ½ | cup | Milk |
| 1 | teaspoon | Vanilla Extract |
| 1 | cup | Boiling Water |
| 2 | ounces | Unsweetened Baking Chocolate |
| 3 | cups | Confectioners' Sugar; Sifted |
| ⅓ | cup | Butter Or Margarine;Softened |
| 3 | tablespoons | Milk |
| 1 | teaspoon | Vanilla Extract |
Directions
FLUFFY CHOCOLATE FROSTING
Sift the flour, coco, baking soda, and salt together, in a small bowl, and set aside. Cream the butter and sugar, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, blending well after each addition. Blend in the milk and vanilla. Stir the dry ingredients in, using an electric mixer set on low speed, then gradually add the boiling water, stirring until smooth. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 325 Degree F.
oven for 35 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean. Cool, until cold to the touch, in the pan or on a wire rack. Frost the cake with the Fluffy Chocolate Frosting.
FLUFFY CHOCOLATE FROSTING:
Melt the chocolate, in a small saucepan, over low heat and set aside to cool. Combine the confectioners' sugar, butter, milk, vanilla extract, and melted chocolate together in a medium mixing bowl, beating until smooth and of spreading consistency.