Deep Dark Chocolate Cake
1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan. Bake 350 deg. for 35 min.
This cake is filled with a modified whipped cream filling:
Whipped cream filling
8 oz. Cream cheese, room temp
1/2 cup sugar
1 tsp. Vanilla
1/8 tsp. Salt
2 cups heavy cream
1/3 cup raspberry reduction (see below)
Defrost 1 small bag of raspberries (I buy the Trader Joes bag). Press berries through a fine strainer to remove all seeds. Heat juice on med-low heat until juice reduces to 1/3 cup then cool. Put cream cheese, sugar, vanilla, salt and raspberry juice in mixer and whisk on med-hi until fluffy (1-2 min.). On low speed, add cream in slow steady stream; when almost fully combined, increase speed and beat until stiff peaks form.
Note: this is wonderful served with scones instead of clotted cream!
The frosting was posted by Meryl (recipe by the Mean Chef): http://www.recipezaar.com/31809
After the cake was frosted, I roughly chopped about 2 cups of walnuts, tossed them in a sieve to remove the small particles, then pressed them into the frosting.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Baby%20Shower%20Tea%20Party/7eb3dc9b.jpg
1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan. Bake 350 deg. for 35 min.
This cake is filled with a modified whipped cream filling:
Whipped cream filling
8 oz. Cream cheese, room temp
1/2 cup sugar
1 tsp. Vanilla
1/8 tsp. Salt
2 cups heavy cream
1/3 cup raspberry reduction (see below)
Defrost 1 small bag of raspberries (I buy the Trader Joes bag). Press berries through a fine strainer to remove all seeds. Heat juice on med-low heat until juice reduces to 1/3 cup then cool. Put cream cheese, sugar, vanilla, salt and raspberry juice in mixer and whisk on med-hi until fluffy (1-2 min.). On low speed, add cream in slow steady stream; when almost fully combined, increase speed and beat until stiff peaks form.
Note: this is wonderful served with scones instead of clotted cream!
The frosting was posted by Meryl (recipe by the Mean Chef): http://www.recipezaar.com/31809
After the cake was frosted, I roughly chopped about 2 cups of walnuts, tossed them in a sieve to remove the small particles, then pressed them into the frosting.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Baby%20Shower%20Tea%20Party/7eb3dc9b.jpg
