Moist Chocolate Cake With Fudge Frosting

Moist Chocolate Cake

Ingredients

• 3 C. (375 g) flour
• 2 C. (500 g) sugar (you can cut this back
• to 1 ½ C. if you prefer things less sweet)
• 1/2 C. (40 g) unsweetened cocoa powder
• 2 tsp. baking soda
• 1 tsp. salt
• 2 T. vinegar
• 2 tsp. vanilla
• 2/3 C. (150 ml) oil
• 2 C. (500 ml) water

Instructions

1. Combine all ingredients and beat only until there are no more lumps.
2. Pour batter into a greased 9X13-inch (23X33 cm), two 8-inch (20 cm) or 9-inch (23 cm) pans, or cupcake tins.
3. Bake 25-35 minutes at 350° F (180° C) or until a toothpick comes out clean. Turn upside down on a wire cooling rack and remove from pan(s), if desired. Or allow to cool and frost right in the pan.

Fudge Frosting

Ingredients

• 6 T. butter, softened
• 4 C. (320 g) powdered sugar (if you don’t have any, make your own by putting 1 C. at a time in a blender or food processor)
• 1 C. (80 g) unsweetened cocoa powder
• 6 T. hot water or strong coffee (You can add 3-4 tsp.of instant decaffeinated coffee powder to the hot water; it helps cut the sweetness and gives a mocha flavor.)

Instructions

1. Cream together the butter, powdered sugar, cocoa.
2. Add 4 T. hot water or coffee, then the remaining 2 T., one at a time, as needed, until smooth and soft enough to spread.

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