Dark Chocolate Cake with Cream Frosting
This birthday cake has been a tradition in my family for years. The cake would be great as cupcakes or with other frostings. This cream frosting pairs beautifully with this cake.
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Dark Chocolate Cake
- 1¾ cups AP flour
- 2 cups sugar
- ¾ cup cocoa
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 2 tsp vanilla
- ½ cup vegetable oil
- 1 cup boiling water
- 3 Tbsp AP flour
- ¾ cup milk
- 6 Tbsp butter
- 6 Tbsp shortening
- ¾ cup sugar
- 1 Tbsp vanilla
For the cake:
Preheat oven to 350 degrees.
Grease and flour two 9-inch cake pans or one 13x9 inch pan.
Combine dry ingredients in a large bowl and whisk together.
Add eggs, milk, vanilla, and oil. Mix at medium speed for 2 minutes.
Remove batter from mixer and stir in the boiling water. The batter will be thin.
Bake 30-35 minutes for layer cakes or 40 minutes for 13x9 inch pan.
Cool in pan for 10 minutes.
Remove from pan and cool on wire racks.
For the frosting:
Whisk flour and milk together in a small saucepan. Cook slowly over low heat, stirring constantly until thickened. Cool slightly.
Cream butter and shortening.
Gradually add sugar to shortening mix and continue to mix for 4 minutes with a hand mixer.
Add flour mixture and mix another 4 minutes.
Add vanilla and mix to combine.
My Gram was always good about keeping track of who gave her recipes. This cake is credited to Margie Hinchliffe, her sister-in-law. The frosting is from Edna Bagley, a dear friend.