The Best Chocolate Cake

Sloan had a costume party for her birthday. A few of her friends came early and raided our costume box. Sloan is wearing my pink prom dress I made when I was 16.

Chauncey wore two of Sloan’s tutu’s and one of his favorite hats. We’re still not sure what he was suppose to be!

A couple of swim team friends came after the group picture.

I forgot to take a picture of the food table. We had a candy theme.

This is my daughter Jennie’s chocolate cake recipe, and it is the best and easiest chocolate cake ever! One of the things that make it so wonderful is the King Arthur Cocoa that I bought when I was in Maine.

The Best Chocolate Cake

1 1/2 cups cocoa powder*

3 cups flour

3 cups sugar

1 teaspoon soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt

3 eggs

1 1/2 cup buttermilk

1 1/2 cup hot water

3/4 cup oil

1 1/2 teaspoon vanilla

Heat the oven to 350 degrees. Prepare two 8” round cake pans (or two 6” round pans and 24 cupcakes) with Baker’s Joy and parchment paper.

Sift cocoa, flour, sugar, baking soda, baking powder, and salt into mixer bowl.

On low, stir in eggs, buttermilk, hot water, oil, and vanilla; beat until smooth, about 2 minutes, scraping bowl as necessary.

Pour into prepared pans and bake, rotating the pans once, 35-45 minutes. (Less for the cupcakes)

Remove cakes to a cooling rack and let cool in the pans for 15 minutes before unmolding.

When the cakes (and cupcakes) are completely cool, frost with icing.

The Best Frosting

1 cup butter, room temperature

1 teaspoon vanilla

Heavy Cream

6-8 cups Confectioners Sugar, sifted

In a mixer beat the butter and vanilla until fluffy. Add 3 cups of confectioners sugar and beat well, Add some cream and 2 more cups of confectioners sugar beating well, add more cream and more confectioners sugar until you have the desired consistency.