I’ve got a lot to catch up on, but I’m finished making large birthday cakes for a while. 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. I made 2, stacked them and covered them with chocolate buttercream frosting (and then sprinkles and Smarties) – it was their birthday after all.
Chocolate Cake (Deanna, 9 x 13)
1 1/4 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 t. baking soda
3/4 t. baking powder AND 1/2 t. salt
1 c. EACH buttermilk AND cooled coffee
1/2 c. canola oil AND 1 t. vanilla
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 for a good 2-3 minutes to make sure it’s well blended and then bake for 30-35 minutes.
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 (which I haven’t posted yet – but there is a version under Coconut Cake).
- Category: Cakes, 9x13