(by Laurie Kirk)
2 c. flour
2 c. sugar
1 t. salt
2 sticks (8 oz.) butter
1 c. water
6 T. cocoa powder
2 eggs
1/2 c. milk
1 t. vanilla extract
1 t. baking soda
1 t. white vinegar
Preheat oven to 375 F.
Sift together flour, sugar and salt in large bowl; set aside.
In a medium-sized saucepan, melt butter in water with cocoa powder.
Bring to slight boil, and set aside.
Combine eggs, milk, vanilla, baking soda, and vinegar in small bowl.
Add butter mixture and egg mixture to large bowl, mixing well. (The batter will be very liquid.)
Put into 13 x 9 inch pan (I don't grease it because we serve straight from the pan) and bake for about 20 minutes. A toothpick should come out clean.
Frosting
1 stick (4 oz.) butter
6 T. milk
6 T. cocoa powder
1 t. vanilla extract
4 c. confectioners’ sugar
In a small saucepan over low heat, melt the butter.
Stir in milk and cocoa powder.
Pour into a large bowl and add vanilla.
Add confectioner sugar, about 1 c. at a time, until it reaches desired consistency.
Note: There are two ways I make this cake. The first is the traditional way: Cool the cake, then frost it in the pan. The other way is that when the cake comes out of the oven, I frost it immediately, creating something like a rich brownie.
(Read The Fixers, the story that accompanies this recipe.)
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