Easy chocolate cake


My first baking experience was during my high school years then after that I didn’t have the chance to practice the baking skills I’ve learned since we don’t have oven in the house. And so I was so happy when the time comes that I have to live in my aunt’s house because they had an oven plus my aunt was also interested in baking. From then on I learnt my first moist chocolate cake. I always use my aunts recipe in baking chocolate cake but, this time I tried the one I have found in http://trueconfection.multiply.com/and I’m glad for the outcome as it was also a yummy cake. Making this cake was also a fulfilment for me since it was a dream for me to make a cake for my son’s birthday :). Here is the recipe:


EASY CHOCOLATE CAKE
Ingredients:
Cake Batter:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Filling:
8 egg yolks
1 can condensed milk
1 tsp vanilla
2 tsp coffee powder

Chocolate Icing:
3/4 cup cocoa powder
2 cups evaporated milk
1 cup condensed milk
1/4 cup flour
2 Tbsp butter

Instructions:
Heat oven to 350°F.
Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
STEP 1: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
STEP 2: Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
STEP 3: Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to
35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted
in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely.
(Cake may be left in rectangular pan, if desired.)
Cook the filling until thick and spreading consistency.
Spread in between the cakes. For the icing, cook until thick over a double boiler.
Pour over the cake.

Note : The original recipe requires 3/4 cup of flour for the icing recipe but, I reduced it into 1/4 cup only because I’m afraid the icing will be too thick and I don’t know If they made a mistake in typing the recipe.

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