Cooking, Desserts

Chocolate Cake

By Elizabeth Jahn


Chocolate Cake:

2 1/4 cups all-purpose flour
1 2/3 cups sugar
3/4 cup butter softened
2/3 cup baking cocoa
1 1/4 cups water
1 1/4 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon salt
1/4 teaspoon baking powder
2 large eggs

Fudge Frosting:

1/2 cup sugar
1/4 cup baking cocoa
1/4 cup milk
2 tablespoons butter
1 tablespoon corn syrup
Dash of salt
1/2 cup powdered sugar
1/2 teaspoon vanilla


1. Heat oven to 350 degree F. Grease a rectangle 13 x 9 inches pan or 2 round pans 9 x 11/2 inches. Lightly flour.

2. Beat all ingredients with electric mixer on low speed 30 seconds, then beat on high speed 3 minutes. Pour into pans.

3. Bake the rectangle for 40 to 45 minutes, or the rounds for 30 to 35 minutes.

4. Cool completely.

5. To make Fudge Frosting, mix sugar and cocoa in a 2-quart saucepan. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes. Cool 30 minutes. Beat in powdered sugar and vanilla until smooth. Spread on cake.


Cassandra Ciarletta, Taylor Whitney, Sarah Fari, Elizabeth Jahn, and Ella Schiffer are “fudge frosting” les gateaux au chocolat

Sarah and Elizabeth are now decorating the chocolate cakes

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