Yeah, yeah, it's the old Tareyton cigarette slogan, but it's mine too when it comes to chocolate cake. So maybe I don't have a black eye like the Tareyton cowboy, but I must have these and only these
ingredients to bake this cake. It's been in the family for generations and, as you can tell by my seventh grade printing and handwriting, it's one of the first things my Nana Lila taught me how to make. I even left the apostrophe off of Grandmother's.
How do you like that? Don't tell any of my first graders, should you happen to know them! Anyway, without further ado, I'm going to share:
Grandmother's Chocolate Cake
1/2 cup Challenge unsalted butter
1 and 1/4 cup C&H Golden Brown Sugar
2 large eggs
3 oz. unsweetened Baker's chocolate melted and cooled
2 cups Swan's Down Enriched Bleached Cake Flour, sifted 3 times
1 teaspoon baking soda
1 teaspoon high quality vanilla
1 cup whole milk
cup Challenge unsalted butter
3 cups C&H Powdered sugar, sifted once
oz. Baker's unsweetened chocolate, melted
1/4 cup hot coffee
Heat oven to 350 degrees.
Grease and flour two 8" round cake pans or 1 9"x 13" oblong pan.
Cream butter and sugar until smooth.
Add eggs and chocolate. Mix.
Add baking soda to sifted flour.
Add flour and milk alternately. Start with flour, end with flour.
Batter will be very smooth.
Pour into prepared pan(s).
Bake for 25 minutes for round and 35 for oblong pans or until knife inserted in center comes out clean.
Cream butter and sugar.
Add hot coffee and melted chocolate.
Frost top of bottom layer then sides, then top if making a layer cake.