sunday chocolate cake

Sunday Chocolate Cake

Cake:

2 cups granulated sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs

1 1/2 cup milk

1 tablespoon white vinegar

2 teaspoons vanilla

1 cup butter

1/4 cup cocoa powder

Spray 9 x 13 baking pan with pan release.

In large sized bowl, mix together sugar, flour, salt and baking soda and set aside.

In another bowl, whisk eggs.  Whisk into eggs, milk, vinegar and vanilla and set aside.

In large saucepan, melt butter with cocoa powder whisking until completely melted and smooth.  Pour hot chocolate/butter mixture over flour mixture and blend with spatula.  Pour liquid ingredients over chocolate/flour mixture and stir well until batter is smooth and there are no lumps.

Pour batter into baking pan and bake at 400 degrees for 20-25 minutes or until center of cake is set.

Prepare icing while cake is baking.  You will want icing prepared as cake comes out of oven.

Icing:

1/2 cup butter

1/4 cup cocoa powder

1/4 cup plus 2 tablespoons milk

4 cups powdered sugar

2 teaspoons vanilla

In same saucepan as used for cake, melt butter over medium heat.  Add cocoa powder and milk to melted butter stirring constantly until mixture just begins to boil.  Remove from heat and whisk in powdered sugar and vanilla until there are no lumps.

Pour icing over hot cake in pan, smoothing over top.

Allow cake to cool completely before cutting.  Not just for Sundays!

enjoy xo

german chocolate cake

German Chocolate CakeIMG_6716

Cake:

2 cups granulated sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup buttermilk

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

Coconut Pecan Frosting:

1/2 cup light brown sugar

1/2 granulated sugar

1/2 cup butter

3 egg yolks

3/4 cup evaporated milk

1 tablespoon vanilla extract

1 cup lightly chopped pecans

1 cup shredded sweetened coconut flakes

Chocolate Frosting:

1/2 cup butter, melted

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

Bake cakes first- In medium size bowl, measure sugar, flour, cocoa, baking powder, baking soda and salt.  In mixing bowl, begin mixing eggs, buttermilk, oil and vanilla.  When egg mixture is combined, add dry ingredients.  Then add boiling water to cake mixture, scraping sides of mixing bowl as necessary.  Beat for a minute until combined.  Batter will be very thin.

Spray two 8 or 9 inch cake pans with pan release.  Pour cake mixture into pans and bake at 375 degrees for 25-30 minutes or until inserted toothpick comes out cleanly.  Allow cakes to cool in pans for 5 minutes and then invert onto rack or onto parchment on counter top.  Allow to cool completely before assembling cake.

While cakes are baking, prepare coconut frosting- Measure brown sugar, granulated sugar, butter, egg yolks and evaporated milk into medium size saucepan.  Begin to cook over medium heat stirring constantly until mixture begins to boil and thicken. Remove from heat and stir in vanilla, pecans and coconut.  Allow to cool completely.

While coconut frosting and cakes are cooling, make chocolate frosting- Place melted butter in mixing bowl and begin to beat.  Add cocoa powder.  Add powdered sugar and evaporated milk alternately beating after each addition until desired consistency is met. Add vanilla and mix in completely.

Too assemble cake- Place one chocolate cake on serving plate or stand.  Spread thin layer of chocolate frosting on top of cake layer. Cover top evenly with 1/3 of coconut frosting leaving about 1/2 inch between filling and edge of cake.

Place second cake round on top of first.  Spread entire cake with chocolate frosting making sure sides are smooth.  Spoon remaining coconut frosting on top of cake.  Voila!

enjoy xo