Martie’s Dark Chocolate Cake
With its dense, moist texture, this dark
chocolate cake not only tastes absolutely sinful, it is a cinch to make! It mixes up in just one bowl, so there is
very little cleanup. The original recipe
makes a layer cake baked in two round 8 inch pans, but our friend Martie likes to bake it
in a pretty fluted bundt pan, and nestle a tiny vase of flowers in the middle
for a super simple and super lovely presentation!
Ingredients:
2 cups Flour
1 cup Hershey’s Cocoa Powder
2 cups Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp White Vinegar
1 tsp Vanilla
¼ cup Veggie or Canola Oil
2 large Eggs
1 cup Sour Cream
1 cup Hot Water
Instructions:
Grease and flour a bundt pan, set aside. Preheat oven to 350.
Mix ingredients together in a large bowl in
the order listed above, mixing well with a wooden spoon between each addition,
and for about 4 minutes after everything is added together.
Pour batter into prepared bundt pan, and bake
for 45-50 minutes, or until a toothpick test comes out clean. Cool on a wire rack for about 15 minutes,
then take cake out of pan, and cool completely on rack.
Frost with your favorite frosting! We’ve had it with a chocolate frosting, but our favorite is a white cream cheese frosting. Yum!
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