Labor Day & Chocolate Cake
Posted in Uncategorized on September 4th, 2009 by jenlbrown6 – Be the first to commentWe will be closed on Monday, Sept. 7th for Labor Day.
Last weekend I made a birthday cake for a very good friend of mine and i’m going to share the recipe with ya’ll. This cake is a Paula Deen recipe that I tweaked and if you like chocolate it will make you drool. Even though it’s from scratch, don’t let that deter you, it’s easy to make!
If you’re having a Labor Day party, this will be the big hit with the chocolate lovers on your guest list!
Cake: 1 stick of butter (softened), 1 cup sugar, 4 eggs, 1 cup white flour, 1 tsp. baking powder, 1/8 tsp. salt, 2 tsp. vanilla extract, 1/2 cup of buttermilk, and 16 oz. of Hershey’s chocolate syrup (you can either get the can or the jug).
Directions: Preheat oven to 350 and butter and flour (2) 8″ round pans. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt together in another bowl (If you’re like me and don’t have a sifter, just dump it in the bowl and stir it up). Add dry mixture to the creamed mixture and continue to beat. Add vanilla, buttermilk, and chocolate syrup to the mixture and continue to beat. Pour into pans and bake for about 25 mins. or until a toothpick, inserted into the center, comes out clean. Once the cakes are done, let them cool completely before you frost the cakes.
Hot Fudge Frosting: 9 cups of powdered sugar (yes, a whole bag), 1 cup unsweetened cocoa powder, 2 sticks of butter (softened), 2/3 cup boiling water (I have a glass measuring cup and heated it to boiling in the microwave), and 2 tsp. of vanilla. In a VERY large bowl combine powdered sugar and cocoa powder. Add butter, boiling water and vanilla. Beat on low until all combined and then turn up to medium and beat for 1 minute (personally I have never understood this but I do it anyway!). Once it’s all mixed you need to let it sit out for about 30 minutes or until it’s thick enough to spread as frosting. Tip: When I flipped out the bottom cake, I iced the middle layer and then added the top layer of cake. Next I poured the rest of the icing in the middle of the top cake and let it dribble down the sides and I came back with my knife and made it look pretty- worked like a charm!
If you make it be sure to leave a comment and let us know what you thought?
