I once sent this rich chocolate cake to my kids’ teachers. It vanished, so I had to make another one!
—Megan Moelbert, Springville, NY
Prep: 40 min. • Bake: 30 min. + cooling • Makes: 16 servings
2 cups sugar
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup plus 1 tablespoon baking cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
FROSTING
3 3/4 cups confectioners’ sugar
1/3 cup baking cocoa
1 cup butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk
1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth.
3. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, sift confectioners’ sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
For chocolate sheet cake: Make batter as directed and transfer to a greased 13x9-in. baking pan. Bake in a preheated 350° oven for 30-35 minutes or until a toothpick inserted in center comes out clean. Frosting recipe may be halved.
FANCY FROSTING TIPS
• Always sift confectioners’ sugar before using it for frosting (or use a whisk to break up lumps if you don’t have a sifter). If there are any lumps in the sugar, there will be lumps in the frosting.
• Frosting needs to be the right consistency for spreading and decorating. If it’s too thin, add a little confectioners’ sugar. If it’s too thick, add a little milk.
HOW TO DECORATE CAKES WITH A SPOON-SWIRL TECHNIQUE
• Scoop a generous amount of frosting onto the back of the spoon.
• Place the spoon on the cake with its tip in the 12 o’clock position, then swirl the spoon in a half circle to the left, ending in the 6 o’clock position. Repeat until cake is covered.