I recently made a cake for my small group at church and thought I would share it with you guys. The cake was a hit at my church group as well as at the house, I hope you guys enjoy!
The cake mix itself was taken from this blog, I then tweeked it a little bit, and below you will find the ingredients I used to make my chocolate cake.
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Directions For The Cake:
- Preheat oven to 350º F. Prepare your silicone cookie pan by spraying with baking spray or buttering and lightly flouring. (Be sure to get the lettering really well, mine stuck)
- Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- For this next part unless you purchased two of the cookie cake pans you will have to bake one then bake the second. If you did purchase two of the cookie cake pans then you will distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
|You can see my "cookie" wording stuck to the pan and didn't really turn out|
My favorite part...the icing! This icing is my grandmother's homemade "gob cake icing" recipe. It is amazing just the right amount of sweetness! I doubled the icing recipe for this cake.
|The icing after I placed it in the fridge overnight to stiffen a bit|
After making your icing I recommend placing it into a gallon baggie and placing in the fridge overnight or the freezer for a few minutes to stiffen a bit. I made my icing the night before I made my cake and pulled it out of the fridge about 20 minutes before I was ready to use it, and it worked wonderfully.
*1 bag of crushed Oreo cookies
* 1 stick of butter
* 1/2 cup Crisco
*1 cup sugar
* 2 tbsp of flour
* 2/3 cup of milk
* 1 tsp vanilla
Directions For The Icing:
* Cream together the butter, Crisco, and sugar.
* Add the flour one tablespoon at a time, be sure to mix well in between each tablespoon. Once mixed add the milk and vanilla and mix well, continue mixing until the sugar is dissolved and icing is smooth.
* Add the bag of crushed Oreos and mix with a spatula.
|Such a delicious cake|
This cake was so moist and the icing give it just the right amount of sweetness, without being too sweet which is one of the main reasons I prefer to use my grandmother's "gob cake" icing. I hope you guys enjoy this cake as much as we did.