October 2013 014

Today is a special day, it’s my nephew (Caleb’s) 3rd birthday.  I had every intention of making a banana cheesecake since bananas are one of his very favorite things, but life got in the way, so I’m posting a cake I made a few days ago.  On the bright side, I know his mother would totally love this cake.  And truly, what mother of a 3 year old doesn’t deserve a big slice of cake all to themselves?!

Chocolate Cake  Adapted from Taste of Home Contest Winning Recipes 2004

2 cups flour

2 cups sugar

2/3 cup cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 eggs

1 cup milk

2/3 cup canola oil

1 teaspoon vanilla

1 cup brewed coffee

Preheat the oven to 350 degrees.

In a small bowl, whisk together the hot coffee with the cocoa powder (to dissolve lumps) – whisk in the milk and the canola oil to bring down the temperature of the coffee.  Then whisk in the vanilla and the two eggs.

In a large bowl, whisk together all of the dry ingredients, set aside.  Add the wet ingredients to the dry and whisk until combined.

Pour the batter (it’s thin) into a greased 13 x 9 inch pan lined with parchment.  Bake for 35-40 minutes, or until a cake tester (like a toothpick) comes out clean.

Let cool in the pan for about 8 minutes.  Then invert the cake onto a wire rack to cool completely.

When the cake is cool, trim the bottom before inverting it onto a cutting board, or serving platter.  Then trim the sides and the top (if desired).  Top with frosting.

Peanut Butter Cream Cheese Frosting Adapted from Taste of Home Contest Winning Recipes 2004

4 ounces of cream cheese

1/4 cup creamy peanut butter

2 cups powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla

1/4 – 1/2 cup mini chocolate chips

Beat the cream cheese and the peanut butter together until smooth.  Add the powdered sugar and the vanilla and beat until incorporated.  Add the milk, and beat until smooth.  Spread onto the cooled cake.  If you want to make the lines through the cake you can use a cake comb.  Sprinkle the tops with mini chocolate chips.  Enjoy!

Store any leftovers covered in the refrigerator.

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