Sunday, January 29, 2012

Chocolate Cake with Chocolate Frosting (because they don't make band-aids for your heart)

Mmm...nice and round...
Happy New Year! A little late, I know, but I've been busy. Actually, I was sick there for awhile. First it was shingles, which kept me away from my nephews. Sadly, my newest nephew decided to arrive right when I was at my most contagious, so I had to wait a week to meet him. But meet him I did, and he's as sweet as can be.

Normally I start out every new year with some grand resolution, something to bring about fantastic change in my life. Given that last year's aspirations failed miserably, this year I decided to go a little more low-key. My only resolutions this year are to just stay true to myself, and live a story worth telling. It turns out that living a story like that means ignoring what other people say is the right or acceptable way to do things. So I'm going to do things my way, and if I offend anyone in the process, then they don't belong in my story.

This year, I am going to throw everything I have into the universe. I'm interested to see what I get in return. On that note, I offer the universe this chocolate cake. It doesn't necessarily mend a broken heart, but it does soothe it a little. It's a simple and easy to make chocolate cake. Light, fluffy, and moist, with a sweet, chocolatey frosting. The kind of cake you can eat a large slice of without feeling terribly guilty afterward.

Slice of awesome.
Chocolate Cake
from the back of the Hershey's Cocoa can

2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup natural cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

Combine the dry ingredients in the bowl of a stand mixer and mix until blended. Add the eggs, milk, oil, and vanilla (which I forgot...) and beat on medium speed for 2 minutes. Stir in the boiling water and pour into the prepared pans.

Bake for 30-35 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn onto wire racks to cool completely.

Chocolate Frosting
from the back of the Hershey's Cocoa can

1 stick unsalted butter, softened
2/3 cup natural cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Melt the butter in a small saucepan over low heat. Pour the butter into the bowl of a stand mixer and beat in the cocoa. Alternately add the powdered sugar and milk until smooth and fluffy, with the mixer on medium speed. Stir in the vanilla. Frost and serve.


Don't you want me, baby?

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