THE BEST CHOCOLATE CAKE RECIPE
In my youth, my family lived next door to an retired couple who had run a bakery. As her own children weren't interested in baking, Mrs. Rumer imparted to my mother certain secret recipes she had successfully used in her business. This is one of them.
The recipe turns out a moist, rich and delicious cake that is equally good frosted or unfrosted. You can also double the recipe to make a two-layer cake, or use a double recipe to make twenty four cupcakes. Want Texas-sized super double chocolate chip muffins? Use the appropriate pan and add semi-sweet chocolate morsels to the recipe. Best of all, the incredibly moist texture keeps well over several days. This recipe is simple to customize, quick to stir together, and in no time you'll be enjoying a chocolate treat!
MAE RUMER'S CHOCOLATE CAKE
1/4 cup cocoa powder (use Dutch process if you can get it)
3/4 cup buttermilk
1 large egg
1/4 cup melted butter
1/2 cup sugar
1/2 cup packed dark brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon dark rum (optional)
Grease and flour 8" cake pan. Preheat oven to 350 degrees F (180 degrees C).
Blend together egg, melted butter, buttermilk, vanilla extract and rum, if using. In seperate bowl, stir together cocoa powder, sugar, dark brown sugar, flour, baking powder and salt. Add wet ingredients to dry and mix well. Pour batter into prepared pan and bake 30-35 minutes or until toothpick inserted into center comes out with only a few moist crumbs clinging to it Let cool in pan 10 minutes on wire rack before turning out to cool competely. Frost if desired. Makes 8 servings (or six for extra-large sweet tooths!)
EASY FROSTING
Beat together 1 cup powdered sugar, 2 tablespoons soft butter, 1 teaspoon pure vanilla extract, and 1 1/2 tablespoons cocoa powder. Add buttermilk a teaspoon at a time until spreadable texture is achieved. If too soft, add more powdered sugar. If too hard, add more buttermilk. Spread over cooled cake.