I am a chocoholic and if you are a chocoholic you will love this cake. The first time I ever had it was as a child. My mom bought a birthday cake in the shape of a doll and the skirt was the cake. Somehow she got the recipe and I have had this cake for almost every birthday. And let me tell you, that is a lot of birthdays. It is also a delicious cake for any occasion.
I usually only bake it once a year. Do you want to know why? Because I eat every bit of it. This past birthday Michael had a piece but then it was all mine.
Isn’t this terrible? I can’t help myself because I am a chocoholic. The cake may make you one also. Oh the frosting. I love a little chocolate cake with my frosting.
This is a made from scratch recipe but it is easy as most of my recipes are. And it doesn’t make a big cake. I use the same cake pan my mother used but if you don’t have the pan it will fit into an 8 x 8 cake pan. I have also doubled the recipe for a layer cake and of course cupcakes.
Now the original recipe calls for Crisco. The past couple times I have made it I used coconut oil and it tastes just fine. Now try this recipe because if you are a chocoholic you will love this cake.
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If You Are A Chocoholic You Will Love This Cake
- 1 cup flour
- 1 cup sugar
- 1/2 cup baking cocoa
- 1/2 tsp salt
- 4 Tbsp coconut oil
- 1 cup boiling water
- 1 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1/4 cup butter
- 2 cups sifted confectioners sugar
- Speck unsalted butter
- 3 Tbsp cream or milk
- 1 tsp vanilla
Mix and sift together, flour, sugar, cocoa and salt. Make hallow in center. Put 4 Tbsp of coconut oil in center. Pour 1 cup of boiling water with 1 tsp of baking soda dissolved. Mix together then add egg and 1 tsp of vanilla. Pour in floured pan, bake at 350 oven 35 minutes or when toothpick comes out clean. Let cool.
Butter Frosting Place butter in mixing bowl to soften. Add salt; then beat at high speed until light and fluffy. Gradually add about 1/3 confectioners sugar. Add remaining sugar and cream, alternating while beating until very smooth. Only add enough cream to make frosting spreading consistency. When frosting is smooth, add vanilla. Spread on cooled cake.