Skill required: Confident baker
1/2 Cup Vegetable Oil
2 Cups Granulated Sugar
2 large Eggs
1/2 Cup Unsweetened Cocoa (measured, then sifted)
2 Cups All-Purpose Flour
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 1/2 Cups Cold Water
1 teaspoon Vanilla
1. Grease two 8" OR 9" round pans with solid shortening and dust with flour. Tap out excess flour.
2. Set oven to 350 degrees and position rack in lower third of oven.
3. Put oil, sugar and eggs into the mixing bowl and, using the whisk at medium speed, cream them together until they are smooth and uniform in appearance.
4. Add the sifted cocoa. To prevent getting a big puff of cocoa when you turn on the mixer, reach into the bowl with the spatula before you start the mixer and stir things around.
5. Start the mixer, using the lowest possible speed, and beat at medium speed until the mixture is smooth.
6. Mix flour, baking powder, baking soda and salt.
7. Add 1/3 of the dry ingredients and 1/3 of the water–vanilla mixture.
8. Beat at medium speed until the mixture is smooth, about 20 seconds. Do this 2 more times and then beat the entire batter for about 1 minute or so, until it is uniform and smooth.
9. Pour the batter, which will be thin, into the round pans or oblong pan.
10.Bake for 30-35 minutes until the top feels springy to the touch and a cake tester or toothpick inserted into the center of the cake comes out clean, without any batter on it.
11.Cool pan on a wire cooling rack.
12.Pour a warm chocolate fudge icing over the warm cake and tilt the pan so that the icing covers it evenly.
13.Let the round cakes cool in their pans for about 15 or 20 minutes and then turn them out to finish cooling on wire cooling racks. Use the following chocolate fudge frosting which has been allowed to cool to spreading consistency.
Chocolate Fudge Frosting
4 ounces Unsweetened Chocolate
4 ounces Butter (1 stick)
1/2 Cup Milk
1 teaspoon Vanilla
1 lb. box Confectioner’s Sugar
1. Melt the chocolate and butter by stirring them in the top of a double boiler over simmering water.
2. When the chocolate/butter mixture is liquid, pour it into a mixing bowl.
3. Add all the other ingredients and beat steadily until the frosting is very smooth and creamy.
4. As the frosting cools, it starts to set up and thicken. When it reaches a spreadable consistency, it is ready to use on the chocolate layer cake. If it has thickened up a little too much to spread easily, beat it again and this will soften it.
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