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I used this recipe the other day, using half the ingredients. Worked perfectly. This is not a light cake, but is a beautiful rich dark chocolate cake (I think I used a bit more cocoa than prescribed). I also added a tablespoon of instant coffee, which enhances the richness of the chocolate.
Filled with cream, sliced strawberries and a homemade strawberry jam, and topped with my special chocolate topping, more cream and more strawberries, it was quick and easy, and much appreciated by my girlfriend.
A good topping can be made by melting butter and sugar together, equal parts. Adding cocoa until thick, a tablespoon of instant coffee and a dash of vanilla essence.
Allow it to cool a bit, then stir in an egg yolk. Allow to cool more, then spread on the cake. If you are patient enough to then leave the cake for a while the topping will solidify nicely. I personally never am, and tend to eat it whilst warm.
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Instructions
Cream sugar, shortening, and 1 egg (save second egg for frosting). Add baking soda and milk. Then add dry ingredients, cocoa and flour. Add vanilla and boiling water. Beat on medium speed for 2 minutes. Bake at 375°F for 30 minutes.
Frosting:
Put powdered sugar, shortening, peanut butter, vanilla, and egg white in a bowl. You can mix by hand or by mixer on medium speed. As you start mixing, start adding milk a little at a time. When your frosting is creamy but not too stiff, your frosting is done. Spread on cooled cake.
If cake is still warm to touch, don't put frosting on because it will warm up the frosting and start sliding off the cake.
Author's Comments
Sure hope you all enjoy this as much as we do.
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