Easiest Chocolate Cake and Frosting

When it comes to baking a cake, a boxed mix is usually what I turn to. I have tried over and over to make  homemade cakes, and the never seem to want to turn out how they should. This recipe on the other hand is foolproof; it doesn't get easier than this. I compare this cake to the dense rich layered cake served at Magleby's. This all depends on the richness of the cocoa that you use. We have found that this cake is a little too much if too dark of cocoa is used. We prefer to use the cocoa sold in bulk at Winco.

Over the years, we have made several dozen cakes for friends and family. We have learned the importance of baking with the correct equipment. For our pans, we use aluminum Nordicware (from Walmart). They are thick just like the common aluminum cookie sheet. These pans cause the cake to rise very evenly so when doing layers, there is no annoying dome that needs to be cut off the top.

Our next big secret is parchment paper. We cut a piece of parchment paper the size of the bottom of the pan, spray the pan, and then stick the parchment to the bottom before filling with cake batter. This method gives us a no-fail, non-stick bottom every time. Since we use this method, we do not have to make a mess in coating the pan with flour. As good as this cake is on its own, there's no better chocolate frosting recipe than the one below.

Don't feel like you are restricted to use only a 9 x 13 pan. We usually make this recipe in two 9-inch rounds. On the flip-side it is important that you use the appropriate method whether you are at sea level, or at high altitude.

Once again, give this recipe a try. Take pictures, and let us know how it went. Enjoy!

Sea Level Ingredients:	High Altitude Ingredients:
1 Cup (2 Sticks) of Butter or Margarine 1 Cup of Water 1/4 Cup of Cocoa 2 Cups of All-Purpose Flour 2 Cups of Sugar 1 Teaspoon of Baking Soda 1/2 Teaspoon of Salt 2 Eggs 1/2 Cup of Dairy Sour Cream	1 Cup (2 Sticks) of Butter or Margarine 1 1/4 Cup of Water 1/4 Cup of Cocoa 2 Cups of All-Purpose Flour 1 7/8 Cups of Sugar (Subtract 2 Tablespoons) 3/4 Teaspoon of Baking Soda 1/2 Teaspoon of Salt 2 Eggs 3/4 Cup of Dairy Sour Cream

Directions:

Heat oven to 375 F. Grease and flour 13 x 9 x 2-inch baking pan. Combine butter, water and cocoa in small saucepan. Cook over medium heat, stirring constantly until mixture boils. Remove from heat. Stir together flour, sugar, baking soda, and salt in large bowl. Stir in hot cocoa mixture. Add eggs and sour cream. Beat on medium speed with mixer until well blended. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Allow for cake to cool before frosting.

Frosting Ingredients:

3 1/2 Cups of Powdered Sugar
1/2 Cup of Cocoa
1/2 Cup (1 Stick) of Butter or Margarine (Softened)
2 Tablespoons of Light Corn Syrup
2 Teaspoons of Vanilla Extract
1/3 Cup Milk

Frosting Directions:

Combine sugar and cocoa. Beat butter, two cups of cocoa mixture, corn syrup, and vanilla in medium bowl until smooth. Add remaining cocoa mixture alternately with milk, beating until smooth and able to be spread.

Doubled Recipe