Cristina was excited to test out one of her new icing tips and I’m sure glad she did. We enjoyed a delicious dessert last night. And a pretty one too! It’s just a simple, good recipe for chocolate cake.
What you need:
1 ½ cups flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1 cup granulated sugar
2 teaspoons vanilla extract
3/4 cup milk
3/4 cup melted butter
*These quantities have been adjusted to accommodate decorating the cake using an icing tip (Cristina used Wilton 20 tip open star design). If you just want to spread the icing, the appropriate quantity is in the brackets.
6 cups powdered sugar (2 cups)
6 tablespoons butter, softened (2 tablespoons)
6 tablespoons milk (2 tablespoons)
2 teaspoons vanilla (1/2 teaspoon)
What you do:
Preheat oven to 350 degrees. Grease two 9 inch round cake pans.
In a large bowl add flour, cocoa powder, baking powder, sugar and vanilla. Mix well using wooden spoon or spatula.
Melt butter; add to mixture. Add milk and eggs. Stir until batter is smooth.
Transfer to prepared cake pans and bake 35-45 minutes or until done.
Allow to cool.
Using electric mixer beat all ingredients till smooth. **Remember: start off on low speed to avoid a powdered sugar “dust cloud”.
Invert one of the cooled cakes from pan and place on cake plate. Spread a layer of icing on top of the cake. Place the second cake on top of the first and decorate with prepared icing.