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My Signature Chocolate Cake Recipe

October 28, 2010 by Lizabeth Phelps

I am a baker–have been since I was a little girl (that’s me with my Easy-Bake Oven and mixer).

My birthday is tomorrow–Oct. 28–and it’s safe to say that I’ve been around the block a bit and
know my chocolate cakes. THIS is the best…(unless you’re the flourless cake type, which I’m not.)

So, as a birthday gift to YOU, I’m sharing my recipe. My daughter will be making this for me later
today. (Though I may have to step in with the peanut butter frosting. It can be tricky.) I am
including a marshmallow-like frosting, too, for those of you who can’t do peanut butter. Enjoy!

Lizabeth’s
Signature Chocolate Cake Recipe

1-1/2 sticks butter

1-1/4 cups sugar

2 eggs (at room temperature)

1 tsp. vanilla extract

2 cups flour

¾ cup European Style Cocoa

1/8 -1/4 teaspoon cinnamon (secret ingredient)

1-1/4 teaspoons baking soda

½ tsp salt

1-1/3 cups water

1/4-1/2 cup of mini semi-sweet chocolate pieces (or shavings)

Heat oven to 350 degrees. Grease and flour two 8- or 9-inch round baking pans. In large mixer bowl, beat butter and sugar until light and fluffy. Add in eggs one at a time, then vanilla. Beat on medium speed for 1 minute. Sift together flour, cocoa, baking soda and salt; add to butter mixture alternately with water—beginning with dry ingredients and ending with dry ingredients. Pour in the chocolate chips/shaving and pour batter into pans. Bake 35 to 40 minutes for 8-inch rounds, 30 to 35 for 9-inch rounds. Be sure that wooden or metal tester comes out clean. Cool 10 minutes in pans, then turn over onto baking racks. Cool completely. 8-10 servings.

Fluffy Peanut Butter Frosting (mmm-mmm gooooood!)

1 cup of milk

3 tablespoons flour

½ cup creamy peanut butter

½ cup shortening

1 cup sugar

1 tsp. vanilla extract

In small saucepan, gradually stir milk into flour. (Be sure you pour small amounts of milk in or the flour will coagulate.) Cook over low heat, stirring constantly, until very thick. Transfer to small bowl; place plastic wrap directly on surface. Cool to room temperature. Add peanut butter, shortening, sugar, vanilla and salt. Beat on high until mixture becomes fluffy and sugar is completely dissolved. About 3 cups frosting.

7-Minute Frosting (marshmallow-y)

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract