Chocolate Cake (Deanna, 9 x 13)
Description
This recipe is directly from Mom and while we usually just ice it and serve it in the pan, if the greased pan is lined with parchment and then greased again, it will come out beautifully. For birthdays I’ve made 2, stacked them and covered them with chocolate buttercream frosting (and then sprinkles and Smarties) – but the family standard is to frost with Penuche – enjoy!
Ingredients
1 1/4 c. sugar AND 1 3/4 c. (219 g) flour
3/4 c. (77 g) cocoa AND 1 1/2 t. baking soda
3/4 t. baking powder AND 1/2 t. salt
2 eggs
1 c. EACH buttermilk AND cooled coffee
1/2 c. canola oil AND 1 t. vanilla
Instructions
Grease a 9 x 13 pan and preheat the oven to 350. Put all 6 dry ingredients in a large bowl (or the bowl of your electric mixer) and whisk together, and then add all remaining ingredients. Beat everything together (in your mixer or with a handheld mixer) for a good 2-3 minutes to make sure it’s well blended and then bake for 30-35 minutes. A thermometer in the middle reaching 200 is a perfect indicator!
Obviously, this is good with chocolate frosting, but Mom always made it with a caramel icing (Penuche (Brown Sugar Frosting)), and it’s also very tasty with coconut cream cheese icing (there is a version under Coconut Cake).
- Category: Cakes, 9x13
