What is it about chocolate cake this is so great? I made a chocolate cake last night, there's just something about the moist, chocolatey, deliciousness it's almost sinful. I'm not a big chocoate eater, but chocolate cake is awesome. For me cake does not need icing. If it is a well made cake (from scratch!) it doesn't need anything besides a plate and fork..... even then those sometimes are not necessary. Don't tell my Mom, but on occasion I have been known to stand over the sink with a hunk of cake in my hand. Last night I made my chocolate cake using the recipe out of my cookbook that looks like a picnic table cloth, yep the BHG. People don't give this book enough credit. I have yet to find a chocolate cake recipe that I like better than page 155 in the Better Homes and Gardens Cook Book. Here's the recipe:
3/4 C butter, softened
2 C all-purpose flour
3/4 C unsweetened cocoa powder
1 t baking soda
3/4 t baking powder
1/2 t salt
2 C sugar
2 t vanilla
1 1/2 C milk
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8X8X2-inch or 9X1 1/2-inch cake pans. *(I use crisco and cocoa powder) Line bottoms of pans with waxed paper. Or, grease one 13X9X2-inch baking pan. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
2. In a large mixing bowl *(I use my standing mixer) beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, abotu 1/4 C at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3. Alternately add flour mixiture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s). *(If you have a scale I generally fill my 9X1 1/2 pans to 1 lb and 7oz. That is including the weight of the aluminum pans. That is about 1/2 the batter, then you have nice even layers.)
4. Bake in a 350 oven for 35-40 minutes for 8-inch pans and 13X9X2 pan, 20-35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks or place 13X9X2-inc cake in pan on a wire rack; cool thoroughly. Frost with desired frosting *(or don't if you're like me).