Karenna’s Chocolate Cake
I am cooking this dish for my mom because she loves chocolate cake with fudge frosting. Tested at 5,000 feet. Makes about 12 servings.
Karenna Doctor, fifth grade, Fort Collins
Ingredients
CAKE
2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
¼ teaspoon salt
½ cup butter or veg. shortening
1 cup milk
½ cup cold black coffee
1 teaspoon vanilla extract
2 large eggs
FROSTING
1 cup heavy cream
3 tablespoons butter
½ cup brown sugar
½ cup white sugar
1 cup unsweetened cocoa powder
Dash of salt
Directions
For cake: Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans or a 9-inch by 13-inch pan. In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt.
Beat in the butter or shortening with an electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase to high and beat for 2 minutes. Add the eggs; beat for 2 minutes.
Pour the batter into the prepared pan(s); smooth with a spatula. Bake the cake(s) in the middle of the oven until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes, then turn the cakes onto wire racks to cool completely.
For frosting: Heat cream and butter in a heavy, small saucepan over low heat until simmering. Stir in sugars. Continue simmering for 3 minutes to dissolve sugars. Remove from heat. Whisk in cocoa and salt. Cool slightly. Frost cake, cookies or brownies. Extra frosting can be stored in refrigerator.
