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The Best Chocolate Cake Ever
Dated: December 22 2016
My granddaughters love to bake. When they get an itch for it, they can produce some pretty tasty treats!
This Christmas season is the perfect time to get together over some delicious treats. So, here is one of the best.
The recipe I am going to give you is not mine, and it is not my granddaughters’. It is a recipe they found online and tried out. I am not certain who the original source is, but man it’s good!
So, feel free to try it for yourself. It is just the thing for holidays and special occasions.
Best Chocolate Cake Ever
2 Cups Sugar
1 ¾ Cups All-Purpose Flour
¾ Cup Cocoa
1 ½ Teaspoons Baking Powder
1 ½ Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Milk
½ Cup Vegetable Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Non-Stick Baking Tin(S) (For a layered cake, 2 Round, 9-11” Diameter X 2 1/2” Tall)
Oil (For Greasing)
The first thing to do is prepare the baking pans. A flawless cake is beautiful. Get serious about preparing the pans to release your baked delight!
Make wax paper cut outs for the bottoms of your pans by tracing your pans on the wax paper and cutting them out. You may need to cut the wax paper slightly smaller than the trace. This will assure there is no excess paper and that it lays flat on the bottom of your pan.
Now, grease the inside of your pan(s). Place the wax paper cut-out into the bottom of your pan(s). Press the wax paper to the base. The oil should cause it to stick to the pan. Then, grease the top of the wax paper. After this, place some flour inside the pan and shake it around until all the exposed oil is covered. Shake out the excess flour.
Now your pans are ready!
The prepping of the batter is sensitive, make sure to complete each step in the indicated order.
First, mix all your dry ingredients together. Add eggs, milk, vegetable oil and vanilla extract. Mix. Once it is blended together, stir in the cup of boiling water. Please take note that the batter will be thin. Now, pour your batter into your prepared baking pans. Don’t forget that the cake will rise, you should only fill your pans about halfway up. Place pans in preheated 350 F° oven for 30-35 minutes, or until you can poke the center of your cake with a toothpick and it comes out clean. Cooking time will vary depending on the size and type of pan you use. So, keep an eye on it.
You can cover your cake with any preferred icing.
Just in case you have a hard time choosing, I am including a great icing recipe below.
This icing will harden slightly once it cools, so it becomes kind of like a thick semi-soft glaze.
You will need:
8 Tbsp. Cocoa Powder
3 Tbsp. Oil
3 Tbsp. Butter
1-2 Cups Powdered Sugar
¾ Tsp Vanilla Extract
2 Tbsp. Hot Water
Mix Cocoa, oil and butter in a small saucepan on low heat. Once fully blended, add 1 cup powdered sugar, the vanilla extract and hot water last. Continue to stir over low heat until smooth. Then add 1 tbsp. of powdered sugar at a time to the mixture, while continuing to stir over low heat. Stir between each tbsp. you add. Please make note that you will most likely not use all your powdered sugar. The mixture should reach a silky-smooth texture, and a paste like thickness. If you add the powdered sugar too quickly, your mixture may look clumpy and you will need to add some more hot water. The icing will not harden correctly once cooled if you do not get the right texture and thickness. If you find this to be true, you can always put you pan back on low heat and try adding whatever you think is lacking.
When the icing is ready, Cover your cake with it. Use the icing while still warm. As it cools it will become more brittle and hard to smooth. You can reheat it if it has become too hard.
Enjoy this Christmas Season!
I hope this cake will be a delightful addition to your festivities.
If you know someone who needs help with a real estate related issue, give me a call.