"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Barb's Chocolate Cake Recipe

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This recipe for Barb's Chocolate Cake, by , is from The Cooper Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo-Anne Cooper
Added: Tuesday, April 4, 2006


2 eggs
1 cup white sugar
2 tablespoons butter, softened
1 cup vegetable oil
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup boiling water
1 cup semisweet chocolate chips
1/2 cup butter, softened
1 cup confectioners' sugar
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk
1 tablespoon strong brewed coffee

1 In a large mixing bowl, add the following ingredients
one at a time, beating well after each addition: eggs,
white sugar, 2 tablespoons butter or margarine, oil, 1/2 cup
cocoa, buttermilk and vanilla. (Instead of buttermilk you
can use 3 tablespoons softened butter or margarine, 1/2
cup milk and 1 tablespoon vinegar.)
2 Sift the flour, baking powder, baking soda, and salt;
add to the sugar and egg mixture. Blend well. Fold in
the boiling water.
3 Place batter in two greased and floured 8 inch round
cake pans. Sprinkle 1/2 cup chocolate chips over each pan.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool.
4 To Make the Icing: Begin by beating together 1/2 cup
butter or margarine, confectioners' sugar and 2/3 cup cocoa;
add 1 teaspoon vanilla, milk and coffee. Beat until very
smooth. Add more confectioners' sugar until you obtain the
consistency you want. Spread on cake.
(I put raspberry jam in the middle and make a different icing.)

Number Of Servings:
Number Of Servings:
10 - 12
Personal Notes:
Personal Notes:
Rick's favourite.




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