Chocolatest Cake

Chocolate.

Yum.

I found this recipe for chocolate cake (it's called Chocolate Bliss) at The Stories of A to Z. And, let me tell you, it is good. Very, very rich, but good.

Here's the recipe:

• 1 3/4 C flour
• 1 C sugar
• 1 C brown sugar
• 3/4 C cocoa
• 1 1/2 t baking soda
• 1 1/2 t baking powder
• 1 t salt
• 2 eggs
• 1 C buttermilk
• 1/2 C vegetable oil
• 2 t vanilla1 C STRONG coffee (extra hot and freshly brewed)

• Preheat the oven to 350. Grease 2 round cake pans.
• Mix all the dry ingredients into a bowl. Mix very well.
• Put the rest of the ingredients (minus the coffee) into your mixing bowl and blend together.
• Slowly add the dry mixture while still blending.
• Nuke the coffee for 15 seconds and add to batter. It will be runny...but no worries.
• Bake for 30-35 minutes.
• Cool on wire racks. When cakes are cool enough to handle, run a knife around the edge of the pan and turn upside down on the racks to finish cooling.

When the cakes are cooled completely, it's time to ice the cake.

Here's that recipe:

• 1/2 C cocoa
• 2 2/3 C powdered sugar
• 6 T softened butter
• 4-5 T milk
• 1 t vanilla

• Place all ingredients into a mixing bowl and blend until light and creamy.

Stack the cakes and frost. I put cut up strawberries inside, but that's optional. I did also top the cake with strawberries and put little Wilber chocolate drops around the outside.

And then I ate it!