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| Barb's Chocolate Cake Recipes |
Ingredients
Original recipe makes 1 - 8 inch round, double layer cake
- 2 eggs
- 1 cup white sugar
- 2 tablespoons butter, softened
- 1 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup boiling water
- 1 cup semisweet chocolate chips
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 tablespoon strong brewed coffee
Directions
- In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, white sugar, 2 tablespoons butter or margarine, oil, 1/2 cup cocoa, buttermilk and vanilla. (Instead of buttermilk you can use 3 tablespoons softened butter or margarine, 1/2 cup milk and 1 tablespoon vinegar.)
- Sift the flour, baking powder, baking soda, and salt; add to the sugar and egg mixture. Blend well. Fold in the boiling water.
- Place batter in two greased and floured 8 inch round cake pans. Sprinkle 1/2 cup chocolate chips over each pan. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool.
- To Make the Icing: Begin by beating together 1/2 cup butter or margarine, confectioners' sugar and 2/3 cup cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more confectioners' sugar until you obtain the consistency you want. Spread on cake.
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