Chocolate Cake

Mr. Whipple’s Favorite Chocolate Cake

Makes 2 – 9 inch round layers

3/4 cup cocoa powder, plus 2 Tablespoons more for dusting the cake pans

2 cups sugar (I love to use baker’s sugar if available)

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup unsalted butter, melted and cooled

1 cup whole milk, at room temperature

2 large eggs, lightly beaten and at room temperature

2 teaspoons good quality vanilla extract

1 cup boiling water

Preheat the oven to 350 degrees.

Using parchment paper, line the bottom of 2 – 9 inch round cake pans, greased

lightly and dusted with cocoa powder.

Combine the cocoa powder, sugar, flour, baking powder, baking soda and salt into

a large mixing bowl. Whisk to mix ingredients.

Add the melted butter, milk, eggs and vanilla and beat on medium speed until

blended. Carefully add boiling water and combine.

Batter will be thin. Divide between the two pans.

Bake for 30-35 minutes, until toothpick inserted in center comes out clean. Do not

overbake. Cool in pans for ten minutes and then turn out onto a rack.

Fudgey Frosting

Makes Tons

2 sticks unsalted butter, melted

1 1/3 cups cocoa powder

6 cups powdered sugar, sifted

2/3 cups whole milk

2 teaspoons pure vanilla extract (can substitute brewed, cooled coffee, too)

Add the butter and the cocoa powder to the bowl of your mixer and using the

whisk attachment, combine well.

Continue on medium speed, alternately add the powdered sugar and milk until

desired consistency. Add vanilla (or coffee) and beat to combine.

Makes plenty so you may want to freeze what’s left or make half a recipe.