Welcome to “Not Your Mama’s Chocolate Cake” week on The Spatularettes! Over the next few days we are going to show you some fabulous ways to jazz up a standard chocolate cake and turn it into something really special. Ironically though, we are going to start off with Tall One’s Mama’s chocolate cake recipe. She made this every year for Tall One’s birthday and we’re pretty sure the recipe came from the back of a Hershey’s cocoa container. This cake is rich, moist, and only requires one bowl, so what’s not to love!
-1 3/4 cups flour
-2 cups sugar
-3/4 cup cocoa
-1 1/2 tsp. baking soda
-1 1/2 tsp. baking powder
-2 tsp. vanilla
-1 tsp. salt
-1 cup milk
-1/2 cup oil
-1 cup boiling water
Preheat oven to 350 degrees. Prepare either two 9 inch baking rounds, three 8 inch baking rounds, or one 9×13 pan. This cake is a bit sticky when it finishes baking so it is important to grease and flour the pans, as well as line the bottom with parchment paper.
In the bowl of a stand mixer, combine all of the dry ingredients and mix on low speed until well combined. Add all of the remaining ingredients, except the boiling water and beat for two minutes. Finally stir in the 1 cup of boiling water. The batter will be very thin, but that is how it is supposed to be.
Pour the batter into the prepared baking pans and bake for 30-35minutes for layers or 35-40 minutes for the 9×13 pan or until cake tester comes out clean.
When the cakes have finished baking, let them cool on a wire rack for 10 minutes. To removed them from the pans, gently run a knife along the perimeter, then flip them onto the wire rack to finish cooling. If you used the parchment paper, they will come out without a hitch. If you don’t use the parchment paper, you might have to improvise a bit (more on that later).
Frost the cakes with your favorite frosting, or log back on over the next few days and check out our suggestions on how to turn this basic recipe into “not your mama’s chocolate cake!”
Tall and Small