Baking is done…

4 April 2006
By

I tried out a new chocolate cake recipe here. I haven’t tasted the cake, so I don’t know yet what I think, and same for the icing, but either way, it’s all done.

Yay!

My icing was going all lumpy on me and wasn’t mixing properly, so… I got out my largest liquid mixer thingy for my chopper/grinder, added the whipping attachment, and hoped for the best.

It worked. Never mind that it blew the overheating trip thingie twice. Or was that three times? *shakes head* Either way, it worked, and beautifully.

Double yay!

—–

Dark Chocolate Cake

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Heat oven to 350°F.
  2. Grease and flour two 9 inch round baking pans or one 13×9 inch pan.
  3. In large mixer bow, stir together dry ingredients.
  4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  5. Stir in boiling water (batter will be thin). Pour into prepared pan.
  6. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
  7. Cool 10 minutes; remove from pan to wire racks.

——

GREATEST Chocolate Icing

  • 1/4 lb butter
  • 1/2 bag powdered sugar
  • 1/2 cup cocoa
  • 1-2 teaspoon vanilla
  • 1/2 cup milk
  • 1 dash salt
  1. Melt butter in pan- remove immediately and add cocoa.
  2. Mix until smooth.
  3. Add milk, powdered sugar, vanilla and salt.
  4. Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.

—–

Seriously, 1/2 a bag? How the heck am I supposed to know how big your bag is? Is that a 1 pound bag? 5 pounds? Maybe you buy yours by the industrial packaging and it’s a 20 or 50 pound bag. Sheesh! Could you be more vague and wishy washy?

For the record, I put in 1 1/2 bags of 500g icing sugar, so about 750 grams of icing sugar, or about 1 1/2 pounds of icing sugar. Approximately.

Given how non-specific this recipe was, what, I’m supposed to get more exact? Pshaw!

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

Life is an adventure. Join me! :)

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