March is Matt’s Birthday. And my Mom’s. 1 day apart!
We’re starting the celebration early for Matt today with one of his favorite flavors, chocolate. This Big Chocolate Cake is a combination of several recipes and I think it tastes pretty good!
My recipe included using Coffee for the Water and a smaller pan than a sheet pan.This 15X10 Pyrex pan isn’t vintage, but it is old.
BIG CHOCOLATE CAKE
2 C. Flour
2 C. Sugar
1 t. Salt, 1 t. Cinnamon
Combine in a large bowl.
1/2 C. Buttermilk
1 t. Vanilla Extract
Combine in a large measuring cup
2 sticks Butter
1 C. Prepared Coffee
1/3 C. Dutched Chocolate (I use Penzy’s)
Combine in a saucepan and bring to a boil.
Pour into Flour Mixture and stir. Add Wet ingredients. Stir. Pour into greased pan. Bake 350* for 20 minutes (or so)
Remove from oven and frost a few minutes later…while still hot.
1 stick Butter
8 T. Milk
1/4 Cup Dutched Cocoa
Bring to a Boil in a Saucepan. Remove from heat and stir in 31/2 – 4 Cups Powdered Sugar and 1t. Vanilla. Add 1 Cup Nuts if you want. Pour over the cake and let cool.
Matt had it with some ice cream. I ate mine from the pan. It’s just a Nice Big Chocolate Cake!