Monday, April 23, 2012

Lynn Osland's Chocolate Cake

 
Ohhhhh chocolate!  Sweet, delicious chocolate!  Is there anything more decadent, anything more sinfully delightful than chocolate, topped on top of chocolate served with a side of ice cream?  The answer is no.  As far as desserts go we were never big into the sweet ending to a meal growing up, but there are some I can simply not resist.  One such dessert is chocolate cake with chocolate icing.  In my entire life I had never actually had a homemade chocolate cake with chocolate icing that had not been purchased from one of our many incredible bakers in town, until recently.  

That special occasion came when some friends were in from out of town and my dear friend, Jennifer, offered to make dessert.  I knew that if she offered to make something as specific as a chocolate cake with homemade icing it must be incredible but it was when she said she was going to use her mother's recipe that I was 100%, without question on board.  Jennifer is a wonderful cook so it was certainly not my lack of faith in her ability, but it was more my knowledge of her mother's baking abilities and former experience with her brownie recipe that really peaked my interest.  

For researching purposes and for the sake of the blog, of course, we thought it was only fitting that I take pictures while she made this absolutely heavenly dessert.  Once again Lynn Osland pulled through and her recipe and Jenn's baked prowess knocked it out the park!  As full as we all were after dinner there was not a soul who was going to pass up this most delicious treat! 

Lynn Osland's Chocolate Cake
as adapted from the Hershey recipe
Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk 
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.  

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 
   
Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. 
   
Stir in boiling water (batter will be thin). 
  
Pour batter into prepared pans.  
 
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting. 10 to 12 servings.


Chocolate Frosting:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa (my mom uses less cocoa than this, to improve the taste)
3 cups powdered sugar
1/3 cup buttermilk
1 teaspoon vanilla extract

Melt butter. Note: If you cover the top of the bowl with the butter wrapper you won't have butter splatter all over the microwave!
 
Stir in cocoa. 
 
Alternately add powdered sugar and milk, beating to spreading consistency.
  
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Great tip in how best to transport it....stick some uncooked spaghetti noodles in the cake and cover with cling wrap so that the wrap doesn't stick to the frosting!
 

The night was a great success and ended with all of us sitting by a big fire outside....perfection!
 
Variations:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
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