The Freshman Cook: Chocolate Cake~It's Good for the Soul!

One of my husbands favorite desserts is chocolate cake. So, why don’t I make it very often? I guess it’s because it’s not fancy and different and something new, it’s just chocolate cake. But, it’s not really just chocolate cake, is it? It’s memories. It’s comfort. It’s home. It’s sneaking in to the kitchen at midnight, sitting at the table with a glass of ice cold milk, and polishing off a slice with your best friend who is staying over for the night. It’s sharing the last piece with your mom after she has had a long day at work, and listening to her tell you about her day. It’s what you know will be served at the picnic, because grandma makes her special chocolate cake for every family get together. So when my husband asked for a chocolate cake, who am I to say no? I wouldn’t dare thumb my nose at something so rich in tradition!

Chocolate Cake

with Chocolate Cream Cheese Frosting

(this recipe is straight from The Cake Doctor)

1 package Duncan Hines Devils Food Cake Mix

3 tablespoons unsweetened Cocoa Powder

1 1/3 cups Buttermilk

1/2 cup Vegetable Oil

3 Large Eggs

1 teaspoon Vanilla Extract

Place all the ingredients in a large mixing bowl.

Blend on low for 1 minute.

Stop and scrapes down the mix on the sides of the bowl.

Blend for 2 more minutes on medium.

Scrape down your sides again.

Prepare your pans by greasing the pans,

and then flouring them with cocoa powder.

Place your batter in your pans.

Bake at 350 degree for 20-25 minutes.

I used mini cake pans, and refrigerated the rest of the mix.

Immediately after removing your baked cake from the oven,

take a spatula knife around the edge between the cake and the pan.

Let the cake cool for 15 minutes, them remove from your pan. Once the cake was cool. I placed it in the freezer for about 20 minutes.

This made frosting the cake a lot easier.

Chocolate Cream Cheese Frosting

8 ounces Softened Cream Cheese 1/4 cup Softened Butter 2 cups Confectioners Sugar 1/4 to 1/2 cup Cocoa Powder 1 teaspoon Vanilla Cream together the cream cheese and the butter. Add the confectioners sugar and cocoa powder and mix on low. Add the vanilla and continue mixing until completely combined. I had my husband try the icing until it was the chocolatey goodness that he wanted. That is why I varied the amount between 1/4 -1/2 cup. I split the cake in half, and iced the top of the bottom layer. The mini cake pans are very tall, so it worked well. Then I iced the sides and top of the cake. I placed the cake on a candle plate. Perfect fit! I decorated around the edge of the top layer with Orange Non Pareils, then I placed 10 Pearl Lime Sixlets around the edge also. I sprinkled Yellow Jimmies on top and on the side. I made this table decoration just for fun. I am planning a big graduation party for next May when my son graduates, and I am experimenting with different ideas. I will be making one in his school colors next week. I think these colors look happy and summery, don’t you? Thanks for joining me today! Cookie Journey Thursday is back tomorrow with a special “Back To School” cookie. Hope to see you then! The Freshman Cook is attending the following parties!!!!: