Chuck's Chocolate

My husband, Chuck, has quite the sweet-tooth. Thankfully, I LOVE to bake, so it's a match made dessert heaven. However, unless the dessert's made of chocolate, he just isn't interested! Nearly every weekend I try to make him something special and there are few things I enjoy more than pouring over cookbooks to find something new to make, asking him now and then, "How does this sound?...How does this sound?" But, no matter how fancy or simple the recipe, one of his all-time favorites will always be just your everyday, straightforward, chocolate cake with chocolate icing. Admit it, you can never go wrong with the classics.

I don't know about you, but I've found that some of the best recipes come from the "back of the box". Seriously. Now, I am not taking credit for this recipe - it came off the back of a box of a nationally known brand of cocoa. You know, it has a yellow label. And starts with an "N". And is famous for their chocolate chip cookie recipe. Anyway, it's Chuck's favorite cake.

Chuck's Chocolate Cake

2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened (please use the real thing - it makes does a difference!)
1 3/4 cup granulated sugar
2 teaspoon vanilla extract
2 large eggs
1 cup water

Wisk together flour, cocoa, baking powder, baking soda, and salt in a medium-size bowl. In a large mixer bowl, beat butter, sugar, and vanilla until creamy. Add eggs one at a time, beating well after each. Gradually beat in the flour mixture alternately with the water. Spread in a 13 x 9 pan, or two 9 inch round pans, or a bundt pan - make sure the pans are greased and if you're using the round or bundt pans, flour them very well or you'll have stuck chunks. I speak from experience. Bake for 25 to 35 minutes at 350 F; a little longer if you're using the bundt pan. The cake is done when a toothpick inserted in the center comes out clean. Cool in the pan/s for about 15 minutes then turn out on a wire rack to finish cooling.

Now, for the good part: icing.

3 cups powdered sugar, divided
2/3 cups baking cocoa
1/2 cup (1 stick) unsalted butter, softened
5 to 6 tablespoons whole (yes, I said whole) milk, or cream. I dare you.
1 teaspoon vanilla extract

Beat 1 cup of the powdered sugar, cocoa, butter, 2 tablespoons of the milk/cream, and vanilla until creamy. Gradually beat in the remaining sugar and milk until smooth. Spread on the cooled cake.

I know this sounds like a lot of work, but it really doesn't take long to mix up and pour into a pan. But I would save it for the weekend as a special treat for your loved ones.

This cake would also be great without icing, too. Imagine, a big piece of plain chocolate cake and cold glass of milk.

Happy Eating.

Oh, and by the way - Chuck and I just celebrated our 10-year wedding anniversary on October 10th. Happy Anniversary, Chick!