Chocolate Cake

This Cake made with pantry staples is so much better than a boxed mix, you’ll never to go back.

The Do-Little Tribe has eight members. Which means a minimum of birthday eight celebrations. Sometimes the birthday and the party are on different days. For some reason, the Tribe members have been able to convince me that each celebration requires a cake. In addition, I volunteer to make birthday cakes for my friends. It seems that I make cake pat least once month. That’s a lot of cake. I’m not always the most efficient time manager and have often been caught the without a cake mix in the house. Luckily, my mother-in-law came to my rescue with a simple and delicious chocolate cake recipe. As an added bonus, my 8 inch round pans are too small for the entire mix, which compels me to make 6 cupcakes every time I bake a cake. Which makes my six little Tribe members very happy. It is made from ingredients I always have on hand, which makes me happy. And - let's face it - when the cook is happy, the food tastes better.

Step One: In a large bowl, combine the dry ingredients (flour, sugar, cocoa, baking powder and salt). Whisking thoroughly.

A wire whisk is the best tool for thoroughly mixing the dry ingredients.

 Step Two: Add milk, oil and hot water. Using an electric mixer, mix for 2 minutes.


Step Three: Add the eggs and vanilla. Mix 2 more minutes.

I am lucky enough to have a supply of organic, farm-fresh eggs.

Step Four: Pour into two well-greased and floured 9” pans or two 8” pans plus 6 cupcakes

The batter will be thinner than a cake mix. Don't worry, the end product will be fantastic.

Step Five: Bake in a 335 degree oven for 30 - 35 minutes (until a toothpick inserted into the middle of the cake comes out clean.)

Step Six: Let cool in the pans 5 min. Turn out of pans and cool completely on wire racks.

Step Seven: Frost with your favorite chocolate icing, ganache or buttercream frosting.

Step Eight: Graciously accept the compliments that are bound to come your way.

If you are using 8" cake pans, be sure to fill 6 cupcake cups first . . . unless you enjoy cleaning your oven.

Chocolate Cake Recipe

2 c. flour

2 c. sugar

1 c. cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 c. oil

1 c. milk

1 c. hot water

2 eggs

1 tsp. vanilla

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Using a wire whisk, mix until combined.
Add the oil, milk and water using an electric mixer, beat on medium speed for 2 min.
Add the eggs and vanilla. Mix for 2 more min.
Pour batter into desired pans. Make sure they have been generously greased and floured.
Bake in a 335 degree oven for 25 - 35 min. (when a toothpick inserted into the middle comes out clean)
Let cool in pan(s) for 5 min before turning on to a wire rack to cool completely.

*Note: This recipe makes one large 9"x13" cake, two 9" round cakes, two 8" round cakes plus 6 cupcakes or 30 - 36 cupcakes.