Angela’s Chocolate Cake

I can't take any credit for popularizing this cake; it is from the recipe files of one Angela Dixie Lynch, where it is entitled “Gayle's Chocolate Cake”. Since I don't know Gayle, it has now become known, at least around Sherman, as Angela's Chocolate Cake.

This is the recipe I usually make when people want chocolate cake for their birthdays. It's good. Really good. Very rich (anything with two sticks of butter tends to be pretty rich) but totally worth the calories. A buttercream (powdered sugar/ milk/ butter/ vanilla) frosting is good, but don't use too much- the cake itself is already quite sweet. Cream cheese frosting works well too. Or chocolate ganache. Mmmmm.... cake....

• 2 cups flour (all purpose, whole wheat, or a mix)

• 2 cups granulated sugar

• 1/3 cup cocoa powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup butter (2 sticks)

• 1 cup water

• 2 eggs

• 3 tsp vanilla

• 1/2 cup buttermilk

Instructions:

• Mix dry ingredients together. Set aside.

• Place the butter in the water and melt (on stove or in microwave.)

• Add butter/water, eggs, vanilla to dry ingredients. Mix well.

• Grease pan(s.) Bake at 350 for 20-35 minutes (in the 12 inch round pan, the 13x9 glass pan, or two 9 inch round pans. It will probably take longer to cook if you use a big pan. You'll know it's done when a toothpick (or fork) comes out clean (a few tiny crumbs are okay.)

• Cool in pan for at least 15 minutes, then remove to rack. Cool completely before frosting. This is important, unless you want a cake that looks like a landslide.