My cravin' hit yesterday supposedly since I worked on the post for National Brownie Day. I was not in the mood for brownies but craved chocolate cake. On hand was a GREAT recipe handed down from an aunt which I modified through the years changing this, substituting that...you know what I mean. Seldom does any recipe call for baking or cooking that does not need some kind of personal modification.
You will find many variations via recipe books, Internet, friends, relatives, but to save you searching time here is one recipe for a quick, e-e-e-easy to make chocolate cake...moist, rich, deliciously satisfying! You can cut it into squares or simply spoon right out of the baking dish!
When baking, there are always certain brands each baker swears by. Normally I am not a 'brand name' shopper but this I will contest: The BEST flour by far is White Lily. Biscuits and cakes are much lighter than any other flour. Problem is White Lily is not available in every state. So, if you are one of the fortunate ones, by all means give it a try. You will NOT be disappointed and definitely will see, or rather taste, the difference! Check where to by to see if it is in your state!
Everything is mixed by hand. No mixer necessary.Tips: Sift flour before measuring. Sift powered sugar to avoid lumps in icing. For a variation, reduce water to 3/4 cup and add 1/4 cup maraschino cherry juice. Chop the maraschino cherries and use as decoration on top. For even more chocolate, add semi-sweet chocolate chips to either the batter or the icing.