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A Very Spiritual Chocolate Cake Recipe

May 08, 2011

Priscilla, being infinitely more spiritual than I, regularly makes things from scratch for her family. Waffles that melt in your mouth, homemade bread and cinnamon rolls, baked chicken, cornbread…..while I crack open boxed mixes and pour things out of cans and serve them up to my unsuspecting brood. It’s just not right, I tell ya.

But yesterday, I got a hankering for chocolate cake. I didn’t have Betty Crocker on hand to help me out, so I dug through my old recipe file box and found a recipe so delicious I almost shouted hallelujah. It’s that good. And so I’m sharing it with you today.

Deep Dark Chocolate Cake

2 c. sugar

1 3/4 c. flour

3/4 c. cocoa

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 eggs

1 c. milk

1/2 c. veg. oil

2 tsp. vanilla extract

1 c. boiling water

(opt) 1 tsp. mint or almond extract (I used almond)

Heat oven to 350, grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min for round pans or 35-40 min for 13×9 pan. Cool 10 min, remove from pans and cool completely.


6 Tb. soft butter

2 2/3 c. confectioners sugar

1/3 c. milk

1 tsp. vanilla

Cocoa: 1/3 – 3/4 cup, depending on your taste. (I used 3/4 – yeah, baby)

Cream butter. Add cocoa and sugar alternately with milk. Beat. Blend in vanilla. Makes approx 2 cups. May add more milk if needed.

We ate this warm, with Blue Bell Homemade Vanilla ice cream….I’m pretty sure I heard angels singing.

Have you tried any new recipes lately? I’m into trying new things lately – we’d love to know what’s happening in your kitchen!