Mom’s Single Layer Chocolate Cake

This childhood favorite is moist and easy to make. The cake stays in the baking dish and it easy to transport. My Mom would make this cake for BBQs and picnics. The cake is sliced in the pan and serves a least a dozen people. My Mom always used butter but margarine can be used.

2/3 cup butter, softened
2 cups white sugar
2 eggs
¾ cup cocoa powder
2 ½ cup all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups boiling water (use microwave for ease)
1 teaspoon vanilla

Cream the butter in large mixing bowl. Gradually add sugar to incorporate. Add eggs one at a time and beat well. Combine cocoa powder, flour, baking powder, and baking soda in a separate bowl. Add dry ingredients to the creamed mixture alternately with boiling water and beat well after each addition. Stir in vanilla.

Pour the batter into a greased 13” x 9” x 2” baking dish. Bake at 350 oF for ~ 35 minutes until wooden pick inserted in the center comes out clean. Cool the cake for about five minutes and add the frosting to the hot cake.

Frosting:

1- 1 lb. box of confectioner’s sugar
4 oz. (1/2 stick) butter
Pinch of salt
2 teaspoons vanilla
¾ cup cocoa
~ ¼ cup milk or water

Cream all ingredients together except the milk and then add milk slowly until frosting consistency is thin enough to spread on the hot cake.

~ 12 servings

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