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Extreme Chocolate Cake

SUBMITTED BY: RACH56 PHOTO BY: MAINE-MOMMY

"A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!"

RECIPE RATING:

Read Reviews (86)

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PREP TIME	30 Min
COOK TIME	35 Min
READY IN	1 Hr 5 Min
Original recipe yield 1 - 4 layer 9 inch cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

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REVIEWS

Reviewed on Sep. 5, 2006 by Elli

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Elli
Sep. 5, 2006

WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end up with a somewhat soupy, but uniform, batter. I had no problem, as some did. I used two 9" pans, but only filled them 2/3 of the way and had some batter left, which I tossed out. (I was afraid of overflowing the pans.) This batter cooked up high and perfect! To avoid problems de-panning it: make sure you use the toothpick test and also touch the top to make sure it springs back. If you take it out too soon, you'll have a wet mess. And follow the instructions and let it sit AT LEAST 10 minutes before de-panning it. The frosting was an amazing consistency! Creamy and easy to work with. Add a little extra milk if it is not creamy enough and alternate the milk/cocoa/sugar as recommended. I measured the 10X sugar per the recipe, but then added it a little at a time "to taste." I ended up with about a half cup of 10X left. If you split the layers, you will have sufficient frosting. I did not split the layers and had a ton leftover. This cake was UNBELIEVABLE. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than bakery cake. Better than any chocolate cake I have ever had!!! My guests' eyes were rolling back into their heads, this cake was THAT good. This doesn't get 5 stars, it gets 10!!

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8 users found this review helpful

WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end... MORE

Reviewed on May 4, 2007 by PATTIYORK1

I made one change based on an old tradition that was passed on to me; instead of using boiling... MORE

Reviewed on Apr. 6, 2007 by rashika

this recipe is excellent! I bake alot and this is the BEST chocolate cake recipe i have ever... MORE

Reviewed on Jun. 26, 2007 by snugglepunkin

Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes... MORE

Reviewed on Jan. 14, 2004 by MrsIrlam

This is the best chocolate cake I have ever had! I wont use another recipe for chocolate cake... MORE

Reviewed on Jul. 10, 2007 by SUGARPLUM03

Hi, I just made this cake and was also concerned about how very thin the batter was after... MORE

Reviewed on Jul. 2, 2007 by lilcogrrrl

Loved this recipe, chocolatly but not overwhelmingly so. Also, I also substituted boiling... MORE

Reviewed on Apr. 30, 2007 by squishy

I decorate cakes so I am always on the hunt for good cake recipes. This one is FABULOUS!! ... MORE

Reviewed on Mar. 30, 2007 by Kate

A really fabulous recipe. This cake is soo chocolatey! I had a slice 6 hours ago and still... MORE

Reviewed on Oct. 4, 2002 by IHART44

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