"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for BEST EVER CHOCOLATE CAKE WITH ICING, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Gordon
Added: Tuesday, November 7, 2006


 2 eggs
 1 1/2 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 1/2 cup confectioners' sugar
 2/3 cup unsweetened cocoa powder
 1 teaspoon vanilla extract
 2 tablespoons milk
 1 tablespoon Chocolate syrup or strong brewed coffee

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.
add to the sugar and egg mixture. Blend well. Fold in
the boiling water.
cake pans. Sprinkle 1/2 cup chocolate chips over each
pan. Bake at 350 degrees F (175 degrees C) for 25
minutes. Cool.

butter or margarine, confectioners' sugar and 1 cup
cocoa; add 2 teaspoon vanilla, milk and syrup. Beat
until very smooth. Add more confectioners' sugar until
you obtain the consistency you want. Spread on cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hrs.




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