Let them eat cake!

By popular demand here is the yummy cake recipe from Amber's baby shower. Happy baking!

Chocolate cake

2c. flour
1tsp. salt
1tsp. baking powder
2tsp. baking soda
3/4c. unsweetened cocoa
2c. sugar
1c. vegetable oil
1c. hot coffee (it sounds weird, but it doesn't make the cake taste like coffee and makes it very MOIST)
1c. milk
2 eggs
1tsp. vanilla


Sift together all dry ingredients in a large mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Pour into 2 greased and floured 9 inch cake pans. Bake at 325 degrees for 25-30 minutes. Cool cake in pans on wire rack for 10 minutes. Invert and flip upright. Frost when cake is COMPLETELY cool, about 2 hours. (Other wise the frosting will melt and slide off!)

Chocolate frosting


20 Tbsp. (2 1/2 sticks) butter, softened to room temperature
3/4 c. unsweetened cocoa
1 c. confectioners' sugar (powdered sugar)
Pinch salt
3/4 c. light corn syrup
1 tsp. vanilla extract
8 ounces chocolate, melted and cooled slightly


In food processor, process butter, sugar,cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined,5 to 10 seconds. Scrape sides of bowl, them add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can used immediately or in advance. Let it stand at room temperature for 1 hour before using if refrigerated.

*Amy's helpful hints
I like to use the Crisco non-stick spray with flour. It's super easy and not messy at all! Instead of using a sifter, place your dry ingredients in your mixing bowl and mix on lowest setting until combined. Also I tend to set my timer fpr a shorter time (22 min.) and check the cake with a toothpick. You want to have a few wet crumbs on it, a clean toothpick means the cake will be too dry.

With the frosting you can use ANY kind of chocolate-milk, dark, semi-sweet. I also thought of using mint extract or espresso chocolate for fun.