The Perfect Chocolate Cake

After my daughter and her friend attempted to make a gluten (and taste) free cake recently, I decided I needed to show them that sometimes the real thing is the only way to go. So I whipped up this easy and divine chocolate cake for them. Boy, did they appreciate the difference!

Chocolate cake:

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

Heat over to 350 degrees. Grease and flour 2 9-inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, vanilla and beat together. Stir in boiling water. Pour into pans and bake 30 – 35 minutes. Let cool completely and then frost (recipe below).

Chocolate frosting:

1 stick butter
3 cups powdered sugar
2/3 cup cocoa
1/3 cup milk
1 tsp. almond extract
1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add milk and sugar, beating on medium. Stir in vanilla and almond. Add more milk, if necessary.

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