Deep Dark Chocolate Cake with Buttercream Frosting
by Kathy and Bruce Jacobs
Now that you have mastered making cake mix cakes in your Dutch Oven, it is time to try one from scratch. This cake is a great one to start with, as it is fairly easy and great tasting.
Deep Dark Chocolate Cake
- 2 cups sugar
- 13/4 cups flour
- 3/4 cup cocoa, powdered (European style preferred)
- 11/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup water, Boiling
- Heat 2 Dutch ovens to 350 degrees.
- Grease and flour two 9-inch round liner pans.
- While ovens are pre-heating, prepare cake mix.
- In large bowl, mix together dry ingredients.
- If sifter is available, sift once.
- Add all liquid ingredients except water.
- Beat for about 2 minutes.
- Stir in water until mixed. Note: Batter will be thin.
- Pour batter into prepared liner pans and place in Dutch ovens. If only one Dutch oven is available, you can cook cakes successively instead of concurrently.
- Bake 30 to 35 minutes, or until toothpick check comes out clean.
- Remove pans from Dutch oven.
- If removing cakes from pans, wait 10 minutes, then turn pans to clean board and lift off cakes. Spread cakes with Buttercream Frosting, cut and serve.
One Bowl Buttercream Frosting
- 3/8 cup butter, or margarine
- 2 1/2 cups powdered sugar
- 1/2 cup cocoa, of the same type used in cake
- 1/2 cup milk
- 1 teaspoon vanilla extract
- In a medium bowl, beat butter until creamy.
- Alternatingly, add powdered sugar, cocoa, and milk.
- Beat well after each addition to smooth spreadable consistency.
- Blend in vanilla.
- If frosting is too stiff, add extra milk, 1 teaspoon at a time.
- Beat after each addition.