As a rule, I make my cakes from scratch just like my mom did when I was a kid.  Occasionally, I will buy a mix, but I prefer to make them myself.  I have a few recipes that are my “go to” cakes. Our family loves chocolate, so I usually make chocolate birthday cakes or cupcakes.  Today I am sharing my favourite chocolate cake recipe. It is super moist and works every time.  It is simple to make and super high in calories (I am guessing). Oh well, that’s what birthdays are for!  This photo captures the chocolate cake with our favourite frosting.  I tend to keep the cake for our “family” parties plain and simple and make the more elaborate cakes for their celebrations with friends.

Chocolate Cake

Ingredients:

• 2 cups of flour
• 1 1/2 teaspoons of baking powder
• 1 1/2 teaspoons of baking soda
• 1 cup of sugar
• 4 heaping Tablespoons of cocoa
• 1 cup of water
• 1 cup of Miracle Whip

Method:

Put the dry ingredients into a bowl and mix.  In a separate bowl, whisk together the miracle whip and water until most of the lumps are removed.  Add the wet ingredients into the dry mixture.  Beat well.  Pour into a square cake pan.  Double the recipe for a 9″ X 13″ cake. Bake at 350 degrees for 30 minutes or until the cake tester comes out clean.

Our Favourite Frosting

This frosting is very creamy and delicious. It is not overly sweet and although not the same, would be most similar to the icing on a Jeannie’s Bakery cake. Very yummy, but not great for decorating.  I sometimes do my “crumb coat” with this and then use butter cream or fondant for decorating.

Ingredients:

• 1 cup of whole milk
• 5 Tablespoons of flour
• 1 teaspoon vanilla
• 1 cup of butter
• 1 cup white sugar

Mix the milk and flour in a saucepan.  Heat the mixture over medium heat stirring constantly to prevent the milk from scorching.  Once it has thickened, set the pot directly into an ice bath to cool. (Bowl of ice with a bit of water). Continue to stir the mixture while it is cooling to prevent it from crusting over or forming lumps. Once cool, stir in the vanilla. Cream the butter and sugar in a separate bowl.  Add the cooled flour mixture 1 tablespoon at a time while continuing to beat.

Tips:  

This icing is so worth the effort, but it can be a bit finicky.  Follow the instructions and be sure to cool the flour mixture completely.  Do not use butter that is too soft.  Enjoy!

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