Old School Dark Chocolate Cake

I needed a simple chocolate cake recipe for a Wilton cake class and came across an older recipe which I adapted to suit my need for a not too dense, moist, high chocolate cake. The cake was dense enough to handle a buttercream frosting and decorations learned in class that day without being too heavy. All at home agreed it was the best chocolate cake I had ever made. I made a batch of Wilton Chocolate Buttercream frosting to fill and frost the two layers and there was just enough to go around. I always say simple tastes best.

• Ready In: 40 mins
• Serves: 6
• Yields: 2 round cakes

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 1⁄2 cups sugar
• 2  eggs, large
• 2  cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 2  teaspoons baking powder
• 1  cup  sour milk
• 1⁄2 cup hot water
• 1⁄2 cup  cocoa

Directions

1. Preheat oven to 350 degrees.
2. Prepare two 8 or 9 inch round cake pans by greasing thoroughly.
3. Cream the sugar and butter or margarine thoroughly.
4. Beat the eggs well then add to batter and mix together.
5. Sift the flour before measuring, then sift again with baking soda and baking powder.
6. Add to the butter mixture alternating with sour milk.
7. Do not overbeat.
8. Dissolve the cocoa in the hot water then add to batter and stir just until well combined.
9. Pour batter into prepared cake pans.
10. Bake in oven for aproximately 25 minutes. Check for doneness after 22 minutes.
11. Remove pans from oven and set on cake rake to cool for ten minutes.
12. Turn cakes out of pan and continue cooling on rack until completely cool. Fill and frost as per your favourite recipe.
13. This can also be baked in a bundt pan for approximately 45 minutes.