Grandma’s Chocolate Cake
This will bring back memories of your Grandma’s Chocolate Cake. The recipe was my grandmother’s and it is amazing that even now, many years after she passed away, I can mention her chocolate cake to any of my relatives and instantly it brings back memories. This is one of those cakes baked completely from scratch – no box of cake mix or can of frosting – just your hands and your heart.
Grandma’s Chocolate Cake
Prepare 2–9″ ( buttered and floured {I prefer to use cocoa powder so I don’t have white blotches on my chocolate cake}) round cake pans. You can also cut wax paper rounds and spray them with cooking spray to keep layers from sticking to pan while baking. Preheat your oven to 350 degrees F. Do not use low-fat milk in the cake recipe or icing.
2 c all-purpose flour
2 c sugar
1 t salt
1 t baking soda
1/2 t. baking powder
2 large eggs
3/4 c BUTTERMILK
3/4 c water
2 t vanilla flavor.
1 stick butter, melted
2 – 1-oz. squares of melted unsweetened chocolate (Bakers Choc. has changed their size of squares lately, so watch for correct amount).
Mix together the wet ingredients until well blended. Add the dry ingredients in three additions, mixing by hand until just blended. Pour into the prepared cake pans making sure to have even amounts in each. Tap each pan on the countertop to remove any bubbles in the batter. Bake for 25 – 30 minutes or until the cake begins to pull away from the pan edges. If you bake the cake too long, it will be dry. Cool completely then remove from the pans.
Chocolate Icing
In a saucepan bring the following ingredients to a rolling boil except the vanilla. When rolling boil appears start timing and cook 3 minutes. (While cooking Stir to keep from burning)
1 1/3 c granulated sugar
4 T butter
pinch of salt
2 – 1 oz. squares of unsweetened chocolate
9 T heavy cream
1 1/2 t vanilla
Add 1 1/2 t vanilla and stir in. Let cool, you may need to beat it slightly to get to spreadable consistency. If the icing gets too hard before or while spreading, mix a tablespoon of heavy cream (one at a time) until it is right consistency to spread.
