Perfect Chocolate Cake (mike Avery)
The best recipes of the past
Stunner! First printed in
December 1977, a recipe
Dondee Gage Steves of San
We've tried it, and it is
1 c cocoa 2 c boiling water 1 c butter, softened 2 1/2 c sugar 4 eggs
2 3/4 c flour (I used cake flour and suggest others do so also) 2 tsp
baking soda 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp vanilla
Whipped Cream Filling: 1 c whipping cream, 1 tsp vanilla, and 1/4 c
sifted powdered sugar
Perfect Chocolate Frosting: 1 (6 oz) package seme-sweet chocolate
morsels, 1/2 c half and half, 3/4 c butter 2 1/2 c sifted powdered
Preheat oven to 350 degrees. Grease and flour 3 9" round cake pans.
Combine cocoa and boiling water, stir until smooth, then set aside.
Cream butter, gradually add sugar, beating well at mdm speed of an
electric mixer. Add eggs, one at a time, beating well after each
Combine flour, soda, baking powder, and salt; add to creamed mixture
alternating with cocoa mixture, beating at low speed of an electric
mixer, beginning and ending with the flour mixture. Stir in the
vanilla. Do not overbeat.
Pour into pans and bake 20 minutes or until a wooden pick inserted
into the center comes out clean. Cool pans 10 minutes. Remove the
cake from pans; cool completely.
Spread filling between layers; spread frosting on top and sides. Chill
until serving time.
Filling: Beat whipping cream and vanilla until foamy. Gradually add
powdered sugar, beating until soft peaks form. Chill.
Frosting: Combine chocolate, half and half, and butter in a heavy
saucepan; cook over mdm heat, stirring until chocolate melts (I used
a glass measuring c and the microwave). Remove from heat; add
powdered sugar, mixing well.
Set saucepan in ice, and beat at low speed of an electric mixer until
the frosting holds its shape and loses its gloss. Add a few more
drops of half-and-half if needed to make spreading consistency.
Yield: 2 1/2 c
This cake is from the December 1990 "Southern Living" article on