Important life question today folks:
Are you a Cake or a Pie person?
I know, you either have a deep seeded affinity to one and only one, or you enjoy both without extreme sway to either. I, myself, am a cake person. Plain and simple. I would do just about anything for a scrumptious slice of cake.
Your answer to this question says a lot about you as a person. Pie people are complex. Think about a pie, so many crucial components to a good pie. First, the crust. A good pie crust is few and far between. It takes a know-how and talent to pull off a flaky, buttery, delicious crust. And then there’s the filling. Where do you even begin? Cream or fruit pie? Cream pies are beyond me. I’ve never had a good experience with cream pie.
* The only exception to my pie aversion is my Grandma Tessman’s Gooseberry and Blueberry Pie.
Cake on the other hand is simple. Chocolate or vanilla? Definitely always chocolate cake for this girl. The second and only other worry with cake is the frosting. Yes, I love cake, but any great cake can be ruined with over-the-top frosting.
I am simply smitten with cream cheese frosting, cake or not. Or this odd but lip-smacking good frosting.
I found this on the Pioneer Woman Cooks website and decided to give it a whirl. Boy, I am ever so glad I tried this recipe. My sister is thanking me as well, even Nathan reluctantly tried a bite… and then a second, and third. This cake may even be on the dangerous side. You might hurt yourself after the first bite. It may or may not lead you to eat half the pan. So moist, and chocolaty, ah so scrumptious!
Don’t just sit there.
Make this cake!
:: The Best Chocolate Cake. Ever. ::
· 2 cups Flour
· 2 cups Sugar
· ¼ teaspoons Salt
· 4 Tablespoons (heaping) Cocoa
· 2 sticks Butter
· 1 cup Boiling Water
· ½ cups Buttermilk
(I didn’t have buttermilk and was in dire need of cake, so I used organic milk and it was just fine!)
· 2 whole Beaten Eggs
· 1 teaspoon Baking Soda
· 1 teaspoon Vanilla
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Stir in cocoa. Add the boiling water and allow the chocolate-buttery-goodness mixture to boil for 30 seconds and then cut the heat. Combine with the dry ingredients and let it cool off for a bit.
In a measuring cup, pour the buttermilk, or whatever milk you may have in your fridge, and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate/flour mixture. Pour into sheet cake pan (I used a pyrex and while it was extra thick and luscious, I think next time I will split the batter into a couple of pyrex dishes or invest in a sheet cake pan) and bake at 350-degrees for 20 minutes. Since I used a much smaller dish I had to cook the cake a lot longer. Not to fret if this happens to you, you can easily check the doneness of the cake with a toothpick into the center. If the toothpick is gooey when you remove it from the cake then throw it back in the oven for a short while.
p.s. My apologies for the lack of photos. The cake was gone before our eyes, it’s THAT good.
Baked in Ballard 