CHOCOLATE-BETTER-THAN-SEX CAKE

This is one of the yummiest cakes EVER! The batter and the icing are cooked on top of the stove and then the actual cake itself bakes in the stove and the hot icing is poured over the cake while it is still hot. After it cools down it gets stored in the back of the refrigerator where it gets abominable snowman cold, and baby that's BRRRRRRRRRRR cold. I then slice it into respectable sized pieces, place them on a baking sheet and pop them in the freezer until frozen solid then I place the pieces in a Zip-lock freezer bag and put them back in the freezer. That way you can take out just what you need and save the rest for later. This method works beautifully and you can have your chocolate fix anytime you feel like it. If you love chocolate, trust me when I tell you that it does not get any better than this! 
2 cups self-rising flour
2 cups sugar
1 stick butter
1/4 cup cocoa (a good ultra-rich kind)
1/2 cup oil
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
In a mixing bowl, mix the flour and sugar well. In a saucepan on low heat, melt the butter, then add the cocoa and oil. Stir well, add water. Bring to a boil. Remove from heat; and stir in flour and sugar mixture. Add buttermilk, eggs and vanilla. Mix well. Pour into a greased and floured 13X9 pan. Bake at 350 for 25 to 30 minutes. 
ICING:
1 stick butter
1/4 cup cocoa
1/3 cup milk
1 1lb. box powdered sugar-sifted
1 tsp. vanilla
Place in a saucepan over low heat the butter, cocoa and milk. Bring to a boil stirring constantly. Remove from heat and add the sugar and vanilla. Mix well, pour over hot cake.


"I never met a chocolate cake I didn't like."~Adele Forbes

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