Priscilla's Chocolate Cake

Priscilla's Chocolate Cake

2 Cups Unbleached Cake Flour

1 1/2 tsp Baking Powder

1/2 tsp salt

1/2 tsp Baking Soda

3/4 Cups unsweetened cocoa powder

(I use Hersey's)

1 3/4 Cups sugar - then REMOVE 2 TBLS

(I don't like it too sweet - loses the chocolate flavor)

1/2 Cup unsalted butter (from temp)

1/3 Cups Vegetable oil

1 tsp Vanilla Bean extract

(I like Nielson- Massey: cause it is almost like using a real vanilla bean)

1 Cup Milk

1/2 cup brewed, cooled coffee 

(I like to use Lavazza Gran Crema)

4 eggs

(Go to the farmers Market!! It makes a difference!)

PREHEAT OVEN: 350 degrees

Sift dry ingrediants (flour, baking powder, baking soda, salt, cocoa and sugar)

In same bowl, Mix (low speed) with the butter for about a minute.

Continue to mix and add Oil - about another minute.

Now add the milk, coffee and vanilla and mix for another minute.

(Scrape the sides of the bowl as needed)

Turn mixer to Medium-High and add eggs.

Dont worry: this batter is VERY soupy :)

My husband only likes sheet cakes (something weird from his childhood)

So pour into 9x13 baking dish (I like to bake things in glass dishes)

Place in 350 degree oven for 30 - 35 minutes. or until sides pull away from the edge, middle of cake is springy or toothpick comes out with no batter...crumbs are okay

DONT OVERCOOK..it gets dry quickly

Priscilla's 15 year Chocolate Frosting

For 15 years my husband has wanted a simple cream cheese, chocolate frosting with NO Butter.

I have never made it and never will..just sounds Yucky :)

So, after 15 years of him NEVER liking his birthday cake - I finally found a frosting that he likes with NO Butter

8oz Marscapone Cheese

8oz Cream Cheese (room temp)

1/12 Cups COLD cream

(I think Trader Joe's has the best)

1 tsp Vanilla (you know which one)

1/2 Cups cocoa

1Cup powdered sugar

1/8 tsp salt

Blend on HIGH: Marsapone and Cream Cheese until smooth

Stop Mixer and scrape sides.

Blend on LOW: Add Cocoa, vanilla, salt

Alternate the Powdered sugar and the Cream.

NOTE: you can add more Powdered sugar if its too liquid but basically mix until you have a good frosting consistency

FROST the cooled cake.