Monday, September 20, 2010

Chocolate Layer Cake

Here's a tried and true recipe for chocolate cake...adapted from one I found in the Mennonite Treasury cookbook many decades ago. It became a favorite of my hubby's...and is still served every year on or around September 11th (his birthday).  Quick, simple and moist!


Quick Chocolate Cake
  • 1 cup Kraft Miracle Whip salad dressing
  • 1 cup sugar
  • 1 cup water
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/3 cup Fry's cocoa
  1. Blend Miracle Whip and sugar. 
  2. Stir together dry ingredients and add alternately with water. 
  3. Pour into 2-nine inch round layer pans...greased and/or lined with parchment paper.
  4. Bake at 350 degrees for 30 minutes.
  5. Allow to cool slightly before removing from pans.  
  6. Frost with your favorite chocolate frosting when cool.

I was thinking of keeping our favorite frosting recipe a secret...since it seems to have fallen out of favour over the decades.  But I'll share it with you...and you can decide for yourself.  Since this recipe contains raw egg, it is not recommended for those who are pregnant or who have a compromised immune system. If you have any concerns, use pasteurized eggs. It is a fluffy, not-so-sweet icing that goes down as smooth as silk!

French Silk Frosting
  • 1/2 cup butter (no substitutes)
  • 3/4 cup granulated sugar (not icing sugar)
  • 6 tablespoons Fry's cocoa
  • 1 teaspoon vanilla 
  • 2 eggs (pasteurized eggs are an option)
  1. Cream butter and sugar until fluffy. 
  2. Add cocoa and vanilla; beat. 
  3. Add eggs one at a time, beating for about 5 minutes after each addition. 
  4. Chill before spreading. 

I'm not a huge chocolate fan myself, but add French silk frosting to this moist chocolate cake and I quite enjoy a nice slab!   However you wish to frost it...give the cake a try.