Homemade "Slow Cook" Chocolate Cake

I just made my first non-boxed cake. Ever. Mixing eggs and oil into a $1 boxed cake is just too easy, but I will tell you, I'm never buying another chocolate cake mix again.

This recipe is that good.

By the way, this is a slow-cook cake, not a slow-cooker/crockpot cake. It bakes at 300° for an hour. Two words: super. moist.



2 Cups Flour

2 Cups Sugar

¾ Cup Hershey's Cocoa

2 Teaspoons Baking Soda

2 Eggs

1 Teaspoon Salt

1 Cup Buttermilk*

1 Cup Oil

1½ Teaspoons Vanilla

1 Cup Boiling Water

* If you don't have buttermilk, add 1T. white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before adding it to the mixture.

1. Preheat to 300°.
2. Mix all the ingredients into mixing bowl.
3. Mix at medium speed until all ingredients are blended and smooth.
4. Pour into greased and floured baking dish
5. Bake 1 hour, 50 minutes if you bake on convention.
6. Cool completely before frosting.

For a light, fluffy white frosting, whip together with an electric mixer:
1/2 cup softened butter
3 cups powdered sugar
1 tsp vanilla
2 egg whites

I got this chocolate frosting recipe from Tammy's Kitchen:

1 cup butter, softened (NOT melted)
1 teaspoon vanilla extract
1 1/4 cups cocoa powder
4 1/2 cups powdered sugar
1/2 cup milk

In a mixing bowl, cream the butter with an electric mixer. Gradually beat in the vanilla, cocoa powder, and powdered sugar. Beat in enough milk to achieve a spreadable consistency.  Spread frosting on cake right after making the frosting. If you wait too long to spread the frosting, it will lose some of it's light airy fluffiness when you spread it.