Current eMessage > Featured Recipe > February 2017

Featured Recipe

Decadent Chocolate Cake

• 1-3/4 cup all-purpose flour
• 1-3/4 cup granulated sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup canola oil
• 2 large eggs
• 1 cup buttermilk (can use regular milk with 1 Tbsp white vinegar or lemon juice added to it)
• 1-1/2 tsp vanilla
• 1 cup hot water

Chocolate Buttercream Frosting:
1-1/2 cups butter, softened
1 cup cocoa powder
5-6 cups powdered sugar
1/3 cream, half & half or milk

Preheat oven to 350 degrees.   Spray 2- 8 or 9 inch round cake pans with non-stick cooking spray.

In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder and salt.   If you wish, these ingredients can be sifted together.

In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute.   Add dry ingredients to wet mixture and stir until combined.   Pour in hot water and continue to mix until smooth.

Pour batter evenly into the prepared round cake pans.   Bake for 22-27 minutes, until toothpick or cake tester placed in center comes out clean.  Let cakes cool completely before frosting.

For Chocolate Buttercream Frosting:  In a mixing bowl, cream together butter, cocoa, powdered sugar, and cream until light and fluffy.   (I add the extra cup, 6th cup, of powdered sugar to make a thicker frosting, but more cream or milk can be added to get to your desired consistency.)  Remove cakes from pan and frost each layer with frosting.   Cake can be topped with chocolate shavings, sprinkles or other candy decoration, if desired.  I think the cake is even better if baked and assembled the day before and then served the next day.

Recipe courtesy of Lori Bayne, MACC’s Customer Master Product Owner. Have a recipe you’d like to share? Send it to Ryan at rthompson@maccnet.com.