Delicious Cocoa Cake
Years ago, when I was out of milk and needed to make a cake, I found this recipe on the back of a cocoa container. It's a keeper! Several members of my family celebrate birthdays in the summer, and this is always the requested birthday cake. I've made it so many time, I just about know the recipe by heart.

Preheat oven to 350 degrees

• 3/4 cup unsalted butter (if you use salted, cut salt to 1/2 tsp.)
• 1 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups unsifted, unbleached flour
• 3/4 cup cocoa
• 1 1/4 tsp baking soda
• scant 1 tsp salt
• 1 1/3 cups water

Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. In a separate bowl, combine flour, cocoa, baking soda and salt; add alternately with water to the creamed mixgture. Pour into two well-greased, floured pans. (I grease the pan, then lay down parchment paper, then grease it.)

Baking time depends on size of pan and your oven. For 8-inch pans, bake 35-40 minutes. For 9-inch pans, bake 30-35 minutes. Test for doneness by inserting a toothpick into the center of the pan. Cake is done when toothpick comes out clean.

Let cool and frost with :

Chocolate Buttercream Frosting
makes 2 cups frosting

• 3/4 cup cocoa
• 2 -2 2/3 cups powdered sugar
• 6 Tbs butter (if you use unsalted, add 1/8 tsp salt)
• 5-8 Tbs milk
• 1 tsp vanilla

Combine cocoa and powdered sugar in a bowl and set aside. Using an electric mixer, cream butter and 1/2 cup of the cocoa mixture. When well mixed, add vanilla. Add remaining cocoa mixture alternately with milk, beating to spreading consistency.

July 2011