Aunt Linda’s Chocolate Cake
- 1 ¾ c. AP flour
- 2 eggs slightly beaten
- 2 c. sugar
- 1 c. milk
- 1 c. unsweetened cocoa
- ½ c. cooking oil
- 1 ½ t. baking soda
- 2 t. vanilla extract
- 1 ½ t. baking powder
- 1 c. boiling water
- 1 t. salt
- ½ c. butter melted
- 1/3 c. milk
- 2/3 c. unsweetened cocoa
- 1 t. vanilla extract
- 3 c. powdered sugar
- Grease and flour one 9 x 13 pan or two round cake pans, set aside.
- In mixing bowl, combine dry ingredients.
- Add eggs, milk, oil, vanilla. Beat for 2 minutes at medium speed.
- Stir in boiling water. The batter will be thin. Pour batter into prepared pans.
- Bake at 350° for 30-40 minutes, or until inserted cake tester or toothpick returns clean.
- Turn onto cooling racks and allow to completely cool before frosting.
- In mixing bowl, combine melted butter and cocoa.
- Using electric mixture or high-powered non-electric beaters, add sugar and milk, alternately, beating on medium speed to spreading consistency.
- Add vanilla and more milk if needed.
- Frost cake and enjoy!
My Aunt Linda is one of the most wonderful hostesses I know. Additionally, she holds a wealth of information regarding gardening, canning, foraging, heritage skills, history, floral arranging, and more. As she has learned so much from many wise people, I glean from her knowledge and wisdom.