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Monday, January 7, 2013

Recipe Monday - Chocolate Cake and Strawberry Frosting

Have you heard enough about my magnificent from-scratch chocolate cake and strawberry cream cheese frosting? Of course not! You need the recipes! Look, it's so awesome it an angel.

Okay, cake first: (and they weren't kidding when they called it rich. It is amazing, but if you only like angel food type cakes, it is not for you.)

1 cup cocoa powder 
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.
2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.
3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
4. At medium speed of an electric mixer, cream the butter and sugar  for 4 to 5 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.
7. Stir in the vanilla, and do not over-beat.
8. Pour an equal amount of batter into each of the three prepared pans.
9. Bake for 20 to 25 minutes or until a cake tester comes out clean. (I used only two layers and had to bake for 45 minutes at least)
10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting. (LIES! let them cool for way more than 10 minutes.)

Great. Ready for the frosting? Now my husband first called this 'interesting,' crushing my spirit and soul, but he's since changed his opinion to 'greatest thing ever to go in a mouth.' Seriously.

  • 1/2 cup (4 ounces) unsalted butter, softened
  • 8 ounces cream cheese, from the refrigerator
  • 2-1/2 to 3 cups powdered sugar
  • 3 large strawberries, pureed
  • 2-3 tsp. strawberry jam
  • pinch of salt, optional
  1. Cream butter and cream cheese for about 2 minutes.
  2. Add powdered sugar 1 cup at a time. Add in jam and slowly add pureed strawberry until you get the desired consistency.
  3. Chill before frosting



  1. This cake is sooo amazing. I have made it several times. No one ever thinks this could be a gluten free cake! Thanks!
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  2. It’s funny, in Pennsylvania, we call them peanut butter patties, thin mints, and caramel delites!easy tahdig recipe



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