Deep Chocolate Cake

Ingredients:

2 eggs, beaten

1 1/2 cups sugar

1 stick butter, softened

1 t salt

1/2 cup cocoa

1 1/2 t baking soda

1 1/2 t baking powder

2 cups all-purpose flour

1 t vanilla extract

1/2 cup boiling hot water


Preheat oven 350 degrees. Grease and flour 2 (9") cake pans or one rectangular pan (13x9x2).

In a large mixing bowl, whip sugar and butter until smooth. Add the beaten eggs, continue whipping until mixed well. Add vanilla and continue mixing until smooth.

In a seperate bowl, mix salt, cocoa, soda, baking powder, flour. Add the flour mixture alternately with hot water to the butter mixture, mixing well with each addition. Add enough hot water to make the dough slightly runny.

Pour into prepared cake pan. Bake for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool in cake pans 10 minutes then remove. Leave in pan for rectangular pan.

Let completely cool before frosting. I then frost with my ButterCream Frosting.

 ButterCream Frosting:

In a small bowl, whip 6 Tablespoons of butter (softened) with 2 cups of confectionser sugar. Alternately adding 1/3 cup milk as I whip the mixture. Add 1 t vanilla extract. Spread on cooled cake.

Sometimes I make a  Chocolate ButterCream Frosting:

Mix 1/2 cup of cocoa with 2 cups of confectioners sugar. In another bowl, whip 6 Tablespoons of butter (softened) then I alternately add 1/3 cup milk as I whip the mixture. Add 1 t vanilla extract. Spread on cooled cake.



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