Tuesday, February 14, 2017


Saturday night our Tasty Bunch gathered for dinner at BC Bistro and then for dessert at Friend Judy and Paul's house. Almost half of the group were absent because they were all enjoying the sun and warmth in Florida as snowbirds (even though we have had almost no snow this winter). Judy decided to treat us with a layered chocolate cake for dessert. She loves to bake and tries to give away as much of the sweet stuff as she can when she wants to make something. Not sure what she did with the other half of the cake (that we didn't eat).This is one of those goodies that would be hard for me to give away because it is so delicious.

Judy said she always made her chocolate cakes by the same recipe. That is until she found this recipe. She thinks the difference in the taste is the boiling water you add at the end when mixing it up. Seems like I have made a chocolate cake and added boiling water as the last ingredient, but I couldn't find it. Whatever. It was a really delicious cake.


2         cups flour
3/4     cup cocoa
1-1/2   teaspoons soda
2         cups sugar
2         teaspoons baking powder
1          teaspoon salt
1          cup milk
2         eggs
1/2      cup oil
2         teaspoons vanilla
1          cup boiling water

Preheat oven to 350 degrees F. Prepare two 9 - inch cake pans by spraying and dusting with flour.

Put flour, sugar, cocoa, baking powder, baking soda, and salt into a large mixing bowl. Whisk to combine.

Add milk, oil, eggs, and vanilla on beat on medium speed until well combined.

Reduce speed and carefully add boiling water.

Beat on high for 1 minutes. Batter will be thin, but that's okay.

Pour batter into pans and bake for 30 to 35 minutes. 

Allow to cool for 10 minutes, then remove from pans to cool.

When cool, ice with Fluffy Frosting.


1       cup sugar
1       tablespoon corn syrup
1/4   teaspoon cream of tartar
1/8   teaspoon salt
1/3   cup water
2      egg whites
1       teaspoon vanilla

Bring sugar, cream of tartar, salt, syrup, and water to a boil and boil till sugar dissolves.

Add to unbeaten egg whites, beating constantly until frosting is of spreading consistency.

Add vanilla.

Judy thought she would make the cake look festive for Valentine's Day and sprinkled the chocolate sprinkles on the top in the shape of a heart. She said she had cut a heart shape out of a piece of paper and laid it on top of the cake, but when she removed the paper, they fell out onto the rest of the cake. I suggested she might have used a heart-shaped cookie cutter and place it on the iced cake. After you sprinkle the chocolate inside the cookie cutter, you could lightly press around the edges so that when you lifted the cutter, the pieces wouldn't move.

She also served it with some gelato.

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