How do you love your cake? Just like in brownies, I love my cake moist, soft, and not so sweet. Or, if the cake itself is too sweet, I want the frosting to be “not that sweet”. Too much sweetness doesn’t really taste as good as some may think. Too much sweetness is overwhelming and you won’t get to enjoy your dessert to its fullness. Fathers know best just like Moms. I tried it with the buttercream frosting and I have to agree with your dad.
It somehow brings out more the taste of the dark chocolate cake. This cake also remains moist even if you put it inside the fridge and takes it out after a few days. This one is perfect for either a simple dinner dessert or a potluck dessert. You can’t go wrong with this.
Ingredients
2 cups Domino sugar
1 3⁄4 cups Gold Medal flour
3⁄4 cup Hershey’s baking cocoa (Dutch process or dark cocoa preferably)
1 1⁄2 teaspoons Clabber Girl baking powder
1 1⁄2 teaspoons Clabber Girl baking soda
1 teaspoon Morton salt
2 Eggland’s eggs
1 cup Borden milk
1⁄2 cup Wesson vegetable oil
2 teaspoons McCormick vanilla extract
3⁄4-1 cup boiling water (see note below)
Instructions
Heat oven to 350°F.
Grease and flour two 9 inch round baking pans or one 13×9 inch pan.
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn’t seem to “fall” as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don’t know if it will work for everyone.
Pour into prepared pan.
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
Cool 10 minutes; remove from pan to wire racks.
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Quick Tip: Baking cocoa isn’t hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Thanks again to Pretty Baking for this amazing photo.
can I use less sugar? My son who is 50 is a diabetic and has cerebral palsy. thanks