Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

When I was growing up as a small child I always looked forward to the homemade chocolate cake that my grandmother would make for my birthday. In our family, my grandmother would have had a bakery and bake something for us every day. Luckily, she went to her love for baking to me.

This recipe is done the old fashioned way and is rounded off with some delicious chocolate. Once your cake has cooled, you will want to store it in a cake container. When it is hotand humid outside, I recommend storing in the refrigerator.

Ingredients:

1 / 2 pound butter, soft
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 / 2 teaspoon salt
1 / 2 cup milk
2 teaspoons vanilla extract
1 / 4 cup canned evaporated milk

Preheat oven to 350 degrees.

In a large bowl, cream together the softened butter and granulated sugar. Slowly into the eggs, one beat at a time aftereach addition.

In a medium bowl, combine all-purpose flour, baking powder and salt. Slow 1 / 2 the flour mixture to the wet ingredients and beat for 1 minute. Pour in 1 / 2 cup milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, in the 1 / 4 cup evaporated milk Stir and beat until all ingredients are well combined.

Note: If your dough seems really stiff, a little extraMilk.

Easy to spray a 9 x 13-inch baking pan with non-stick cooking spray. Pour batter into the pan. Bake in a 350-degree oven for 35 to 45 minutes or until cake is made in the middle. Cool cake on a wire rack.

Chocolate Ingredients:

2 1 / 2 squares baking chocolate
2 cups granulated sugar
1 / 2 cup evaporated milk
1 teaspoon butter, soft
1 teaspoon vanilla extract

In a large pot, melt the baking chocolate over low heat.Stir in the granulated sugar and condensed milk. Bring to a boil and cook for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on cooled cake.