This the cake I made for Dana's birthday. It is incredibly easy to make, and very tasty!
1 cup unsweetened cocoa powder
1 cup sweet butter and 1 tablespoon sweet butter for greasing the pan
1 cup very hot water (I boil it)
1 cup buttermilk
2 eggs
1 tablespoon vanilla extract or imitation vanilla extract
2 1/2 cups white sugar
3 cups cake flour (NOT all purpose flour!) and 1 tablespoon flour for flouring the pan
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
Preheat
the oven to 350 degrees Fahrenheit. You'll need a 9" x 13" cake pan.
Grease and flour it really well, or your cake will stick to the pan!
Pour
the cocoa powder and butter in a big bowl with the boiling water and
stir it up until all the lumps and bumps are gone. The butter melts
more quickly if it's been cut into pieces, but that's just my
preference! Once the liquid is nice and smooth, add the buttermilk,
eggs, and vanilla and keep on stirring until the batter's light and
creamy.
Meanwhile, mix all of the dry ingredients in a separate bowl.
Dump
the dry ingredients into the wet, and whip with an electric mixer for
two minutes. (You can use a stout wooden spoon if your arm is strong
and you don't have an electric mixer.) Pour the batter into your
greased and buttered pan and pop it into the preheated oven.
Bake the cake for 30-45 minutes until a cake tester inserted in the middle comes out clean.
Let
the cake cool before trying to remove it from the pan or it is
guaranteed to break! The easiest way to remove it from the pan is to
place a large platter on top of the pan, then invert the pan.
Once the cake is completely cooled, frost it.
This is the frosting recipe I used:
Please note that the recipe makes 32 servings! Eight servings are enough to frost the top and sides of this cake!
Here is the eight serving Rich Chocolate Frosting recipe:
In
a large mixing bowl, cream butter. Gradually beat in confectioners'
sugar, cocoa and vanilla. Add enough milk until frosting reaches
spreading consistency. Please note that I used less than 1/4 cup of
milk, but I also only used 1/2 cup of cocoa. Your results may vary!
The Whopper Cake recipe is from this book:
The Whopper Cake recipe is from this book:
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