Wednesday, October 20, 2010

Mary Fioretti's Foolproof Minute Chocolate Cake

I've gotten to know Mary Fioretti, a great cook and quilter, through my brother David and his work on his local school board. Mary is also another community champion and I recently learned that she wants to write a cookbook. This recipe is a great start - thanks for sending it, Mary!-AA

Alrighty, this is my mothers fool proof leave-the-table-honoring-you-to-others chocolate cake. It's one of those cakes you can bake at 4:30pm for 6pm dinner. This is a double batch. You can half it and it makes a nice 9x9 cake.

Minute Chocolate Cake
Mix dry ingredients in your mixer.
3 cups all purpose flour
2 cups granulated sugar
2/3 cup hersheys powdered cocoa
1 tsp salt
2 tsp soda

Add to the dry mix.
2/3 cup salad oil
2 T vanilla
2T regular vinegar
2 cups water

Mix well and pour into 9 x 13 ungreased pan and bake. Should spring back when done but test with a cake tester or butter knife.
350 for 25 to 30 minutes

White Frosting Ingredients
Yield: Makes about 2 1/2 cups
1 stick butter, softened
3 cups confectioners sugar
1 teaspoon mexican vanilla
2 to 3 Tbsp. half and half

Cream butter in your mixer at medium-high speed until creamy. Gradually add sugar until smooth. Beat in vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.

Spread on a cooled cake in the pan. Cut into 2 x 2 squares and serve. Any extra frosting just use it with graham crackers - great snack for kids.

I hope your readers enjoy this.

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