One Bowl Chocolate Cake

Sometimes you just want a chocolate cake that'll be a crowd pleaser without taking all day to prepare, and this cake fits that bill. Going together, it reminds me of my Aunt Janet's funeral cake in that the mix winds up very wet and "runny" when you pour it into the pan. It also includes buttermilk, as does funeral cake. Janet's version has cinnamon which gives the batter a different flavor than classic chocolate. I love both.

If nothing else, making this moist, rich and EASY cake should be enough to convert anyone to made from scratch over store-bought cake mix. Really, what is the benefit of a box mix when creating a basic cake is such a straightforward process? Be gone, Betty Crocker!

One Bowl Chocolate Cake

Ingredients:
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 cup hot water
Mom's Best Frosting
Sprinkles (completely optional)

Directions:
Preheat oven to 350 degrees.

In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!).

Grease a 9x13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).

Mom's Best Frosting


Ingredients:
1/2    cup    butter ( or margarine, softened )
1/4    cup    milk
1 1/2    teaspoons    vanilla extract
3    tablespoons    cocoa powder
3    cups    powdered sugar

Directions:
Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency.