Two-Bowl Chocolate Cake

I am by no means a baker, and cake decorating…FORGET IT!  I always pawn that job off on my mother in law.  But if I ever find myself needing to make a birthday cake, (like today on my husband’s birthday) this is my go to cake, and it always gets great reviews.  I first had this cake at a work party.  I think it was a baby shower and Joanna, one of the other PAs at work, brought this cake.  She said it was her family’s go to party cake, and it is quickly becoming mine too.  It reminds me of Magleby’s chocolate cake.  I totally begged for her recipe and have found this cake to be both easy to throw together and delicious–two necessities if I am going to bake.
TWO-BOWL CHOCOLATE CAKE

Ingredients:

  • 2 C sugar
  • 3 C flour
  • 6 Tbsp cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2/3 C veggie oil
  • 1 Tbsp vanilla
  • 2 Tbsp white vinegar
  • 2 c cool water

Directions:

  1.  In one bowl combine and mix well the sugar, flour, cocoa, baking soda, and salt.
  2. In a second bowl combine veggie oil, vanilla, vinegar, and water.
  3. Combine the two mixtures and stir well.
  4. Bake in 9 x 13 or two rounds (which is what I usually do and then layer them).
  5. If you plan to take the cake out of the pan to frost it, spray it, line it with parchment paper, spray it again and flour it.
  6. Bake at 350 for 25-30 minutes, until toothpick comes out clean.
  7. Once cool, frost as desired.  (I usually use the recipe on the inside of the semi sweet Baker’s Square box which is found below)

CHOCOLATE FROSTING

Ingredients:

  • 1 package (8 squares) Baker’s semi-sweet baking chocolate
  • 1 package (16 oz) powdered sugar (about 4 C)
  • 1/2 C (1 stick) butter, softened
  • 2 tsp vanilla
  • 1/3 C milk

Directions:

  1. Microwave chocolate in large bowl until melted and smooth (1-2 minutes)
  2. Cool for 5 minutes to room temperature
  3. Add powdered sugar, butter and vanilla
  4. Gradually beat in milk, add more if needed for desired consistency.

 

 

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