Chocolate Cake (it needs no other introduction)

It was 66 degrees outside after dinner tonight. The creek is making that soothing sound as it rushes with the rainwater from the last few days. We can actually hear it since the A/C is not on and the windows are open. In fact, we saw the blue heron flying around looking for a good place in the creek to find minnows. I’m thinking Mother Nature will kick in the burners some time after June 21. For now, the Meat Loaf rule is out the window and a cake was baked. Not just any cake, but a special request by “Mr. Wii Knee”. Chocolate cake with chocolate icing. He did ask nice and I do feel sorry for him, what with that bad knee and everything. Enough already! You get the picture.

I used the chocolate cake recipe from the Betty Crocker cookbook. I am still amazed at the timelessness of Betty. Some of Betty’s stuff I love and some of her stuff I will never make again. I write notes in my cookbooks. That way, I know if a recipe was good or not. I also add any modifications or helpful hints just to the side of the recipe. I even add the date and if people were over I jot down the occasion. I also read my cookbooks. Yes, am a food geek. I wouldn’t be writing this nor would you be reading this if it were not so.

The picture is marginal. I have this “thing” about photographing brown food. I find it difficult and sometimes unappetizing. I am hoping, just for the simple reason of it being chocolate, that the picture is okay. Here is the recipe for Betty’s Chocolate Cake:

Chocolate Cake

1 2/3 cups sifted unbleached all purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa
1/2 cup shortening
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs

Heat oven to 350 degrees. Grease and flour pan(s). Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for three minutes. Pour into pan(s).

Bake: 13 x 9 inch pan 35-40 minutes, rounds 30-35 minutes, bundt 40-45 minutes, cupcakes 20 minutes. A wooden pick inserted in the center should come out clean when the cake is done. Cool completely before frosting.

Here is my recipe for the icing:

Chocolate Icing

1/2 cup soft butter
3 teaspoons vanilla extract
pinch of salt
6 Tablespoons sifted cocoa

16 oz. sifted powdered sugar
4 Tablespoons milk

In a mixer on low speed, mix the butter, vanilla, salt, and cocoa. When well incorporated, alternately add the powdered sugar and milk a little at a time while still on low speed. After it is all added, beat on medium high for about three minutes or until fluffy. (If it is too thick, add a teaspoon of milk at a time until the desired consistency.)

I think chocolate has healing powers. It may not cure anything, but it sure helps you feel better. Nella

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