Tuesday, July 9, 2013

Birthday Cake

When my mom grew up in Nigeria she lived most months at a boarding school. The cooks would make cake (any kind of cake) for the whole school whenever one of the children had a birthday, and since there were about 300 students... that was most days, (sometimes two or three flavors a day), and chocolate cakes were frequent. For decades afterwards my mom had never tasted a chocolate cake that really tasted chocolate-y and good like the chocolate cakes she had in Nigeria, until she happened to try this recipe from the side of a baking chocolate box. It has two eggs, a stick of butter, and sour cream in it, but oh, it is good, and to my mom and to me, it tastes like home.

Quick and Easy Chocolate Cake by Hershey’s

4 bars (4 oz. unsweetened baking chocolate, broken into pieces) (I substitute 3/4 c. cocoa & 4 Tbsp. additional butter)
1/4 c. butter
1 2/3 c. boiling water
2 1/3 c. all-purpose flour
2 c. sugar
1/2 c. dairy sour cream
2 eggs
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract

Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.

In large bowl, place chocolate, butter and boiling water, with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

Bake 35 to 40 min. or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired. We always have it just with whipped cream. Maybe strawberries.

Owen and I are moving to the Netherlands soon, where I hear birthdays are extremely important. I hope to have lots of opportunity to make this cake, and see what I can do to gluten and egg replace so that my husband can eat it.

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