I have a little secret about this cake. I’d tell you….but then I’d have to kill you. Jussssst kiiiidddding! But if I tell you, you have to promise me you’ll still eat this cake. I mean there’s nothing crazy in it, no mashed potatoes, or avocado, or pureed peas, just some rotten milk, and lots of chocolate. Back up! Rotten milk?! Yup, good old (and I do mean old) milk. But don’t let the old milk fool you. This cake is so good I may have even purposely let the milk go bad a time or two (I am THAT crazy for chocolate cake). One thing’s for sure, no one cries over spilled, er rotten, milk in our household!
Never Fail Chocolate Cake
Makes one 9″ square/round cake, approximately 8 slices
1/2 cup canola oil
1 cup granulated sugar
1 1/4 cup sifter all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon of salt
1/2 cup boiling water
1/2 cup sour milk
Preheat the oven to 350 degrees. Grease a 9″ square or round cake pan and set aside. Begin by beating the egg, oil and sugar together until creamy, about 2 minutes. Sift in the dry ingredients, then add the boiling water and the sour milk and mix until well-combined, about three minutes. Pour the batter into the cake pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Chocolate Cream Frosting
1/4 cup butter, slightly softened
1 3/4 cup confectioners sugar
3 ounces of chocolate, melted (I used dark chocolate)
1/2 teaspoon of vanilla
A pinch of salt
2 tablespoons of milk
In the bowl of a mixer, cream together the butter and 1/2 a cup of the confectioners sugar. Add in the remaining sugar as well as the other ingredients and continue beating until everything is well mixed and creamy. Can be refrigerated for several weeks (if you manage to not eat it all before then!).
Recipe passed down from my Mom’s family