9. Classic Old Fashioned Chocolate Cake

Classic Old Fashioned Chocolate Cake

Lastly, let’s end with a piece of chocolate cake, shall we?

My mom always made a chocolate cake, made from scratch, at Christmas.

There’s nothing better than that, right?

Just the smell sends me over the moon.

If you’re looking to make a classic recipe, not a healthy one mind you, try out this classic Christmas cake recipe.

I feel sure whoever you make it for will love you for life!

Serves: 8-12 pieces

Ingredients:

For the cake:

3/4 cup butter, softened

3 eggs at room temperature

2 c.

flour

3/4 cup unsweetened cocoa powder, or Dutch processed (dark) for a richer flavor

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 cup granulated sugar

2 tsp pure vanilla extract

1 1/2 cup skim milk

Frosting:

¾ cup butter, softened

8 cups confectioner’s sugar

¼ cup skim milk

½ cup cocoa powder (same kind as above)2

2 tsp.

pure vanilla extract

Directions:

Preheat the oven at 350 degrees.

Grease two 8 inch round cake pans with butter.2

Alternately, you can make a sheet cake, using a 9x13 inch baking dish or casserole dish.2

Beat the butter and sugar together in a bowl, for about 30 seconds with an electric mixer.

Add the eggs one at a time, beating after each addition.

Add the vanilla and beat once more.

Set aside.

In a large bowl, mix the flour, cocoa, baking soda, baking powder and together with a wooden spoon to combine.

Add a little bit of this dry mix to your butter and sugar mixture.

Then add a little milk.

Repeat and alternate between each until everything is added.

Beat one more time with your mixer and shake the excess batter off the mixer attachments to get all the batter off (or enjoy these for yourself!).

Pour the batter into the prepared pans (or pan) to distribute evenly.

Bake for 30 minutes for the round pans and 35 minutes for the 9x13 inch pan.

Meanwhile, make the icing.

To make the icing, simply beat the butter with a hand mixer until smooth, and then add in the confectioner’s sugar, and cocoa.

You may also need to add about 2 tbsp.

milk to help it flow better.

Beat until it is whipped and at a spreadable consistency.

It should lighten up in color at this point.

Sit aside.

Let the cakes cool on a counter for at least 4 hours before icing.

Store icing in the fridge until you ice the cakes, or wait until you’re ready to ice them to make it.

If making the round cakes, you’ll spread some icing on top of one later, place the other cake on top, and then ice around and on top of the cake.

For a sheet cake, simply spread the icing in a thick later on top.

To thicken the icing, place it in the fridge for 30 minutes if it’s a little too soft.

Serve with warm or cool milk, or a cup of cocoa for a nice cozy dessert.

Obviously a roast turkey and my mom’s homemade dressing are favorites of mine, but these are a few other recipes that every woman should have on hand.

They make great dinner dishes, brunch dishes or party treats to take to your holiday function this year.

Now do you have any favorite Christmas recipes you want to share with me?

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