Emily and Brenden's Worldwide Volunteering Adventure travel blog

Aunt Jane and Brenden

The Perfect Chocolate Cake... minus a few pieces!

Cousins Chris and Stephanie

Plus Stephanie's husband Scott

Brenden and Uncle Forest

A new puppy for the Grim's... we like to call him Ronnie......

Chris and Brenden

The time in Phoenix has gone by so quickly! We did find some time to hike in the White Tank State Park and to consume some incredible food at the hands of Forest and Jane.

This is Jane's famous cake... just for you!

The Perfect Chocolate Cake

1 C Cocoa

2 C Boiling Water

1 C butter, softened

2 1/2 C sugar

4 eggs

1 1/2 t vanilla

2 3/4 C all-purpose flour

2 t baking soda

1/2 t baking powder

1/2 t salt


1 C whipping cream

1 t vanilla

2-4 T powdered sugar (Jane uses 4 T)


1 C chocolate chips

1/2 C half-and-half

1 C butter

2 1/2 C powdered sugar, sifted

For Cake: Combine cocoa and boiling water, stirring until smooth. Set aside to cool. Cream butter, sugar, eggs, and vanilla at high speed of an electric mixer until light and fluffy, about 5 minutes. Combine flour, soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating at low speed, beginning and ending with the flour mixture. Do not over beat. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

For Filling: Beat whipping cream and vanilla until foamy; gradually add powedered sugar, beating until soft peaks form. Spread between cake layers.

For Frosting: Combine chocolate chips, half-and-half, and butter in a saucepan. Cook over medium heat, stirring until melted and smooth. Remove from heat; belnd in powedered sugar. Set saucepan in ice; beat at medium speed until frosting holds its shape. Spread on top and sides of cake... let Emily and Brenden lick the beaters and spoon up the extra from the bowl!

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