Chocolate Cake

I like to mix and match when it comes to recipes. In this case I took the cake mix from a recipe on Epicurious (http://www.epicurious.com/recipes/food/views/Nana-Edies-Devils-Food-Cake-103086) and paired it with my grandmother's recipe for buttercream frosting.

The result was a very rich and yummy chocolate cake. In fact, I dare say it's as good as the "Death by Chocolate cake" I used to eat every time I had a rough day in college....and sometimes I hate it just because it was a Tuesday....

Ingredients:

For cake layers:

1/2 cup heavy whipping cream
1 tablespoon distilled white vinegar
4 ounces semisweet chocolate, chopped
1 stick unsalted butter, cut into pieces
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 large eggs
1 teaspoon vanilla

Preparations:

To make the cake layers -

1. Add the vinegar to the whipping cream and set it aside while you mix the other ingredients. (The vinegar "sours" it.)

2. Melt the chocolate and butter.

3. When the chocolate and butter have melted and mixed, add water and mix.

4. Let the chocolate/butter/water mixture cool a bit.

5. Combine the eggs, sugar and vanilla.

6. Separately mix the flour and baking soda.

7. Add the melted chocolate mixture to the eggs/sugar mixture and mix well.

8. Add the "soured" whipping cream.

9. Add the flour mixture and mix well.

10. Divide batter into two greased cake pans.

11. Bake at 350 for 30 minutes or until spaghetti noodle comes out clean.


For Frosting:

(I used the Hershey's recipe)

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Mix it all very well. Frost cake when cool. Enjoy!