I find baking incredibly therapeutic and soothing. So yesterday when I was missing my big sister (and the rest of my family) so much it hurt I decided to bake something. A from scratch chocolate cake with chocolate icing because that was my sister's favorite. And baking always makes me feel better. There's something about the creation process, even on a small and temporary scale like this one, that quiets and calms the mind. In sadness it feels good to be able to control and create something. And hopefully that something is very delicious. In my case, it most definitely was.
What I craved was an insanely simple chocolate cake so using a Hershey recipe made sense. I used this one and it worked perfectly! My grandmother was a frosting genius so I used her recipe for chocolate lovers' frosting. I highly recommend it (find the recipe below). And moisture is incredibly important to me in a chocolate cake. And while this cake was nice and moist, I say add some extra moistness just in case! (moist! some people HATE that word). So, instead of putting frosting between the two cake layers, I put chocolate pudding! That's right, just good ol' fashioned Jell-o chocolate pudding (just make sure to follow the recipe for pie filling as it will be thicker then and more suited for a cake filling). The other thing I did at the last minute was sprinkle a little sea salt into to the frosting just to keep the sweetness at bay. So special little twists aside, this cake is pretty simple. I will tell you this, I procured a mini offset spatula yesterday and it really did make frosting this beauty so easy. Like an idiot, I used to try and frost cakes with a butter knife. But no more! I am totally a convert to this new mini offset spatula lifestyle. Oh and I still have about 3 quarters of the cake left so please someone come help me eat it! I'll serve you up a slice with a cold glass of milk.
My Grandmother's Chocolate Lovers' Frosting
-3 cups xxxx sugar
-1/2 cup cocoa
-1/2 cup butter, softened
-5-6 tablespoons milk
-1 tsp vanilla
In small bowl, beat 1 cup sugar, cocoa, butter, 2 Tbsp milk and vanilla until creamy. Gradually add rest of sugar alternating with milk. Beat until smooth.