It's not so much a goodbye, but until we meet again…

Author: Renée S. Status: published license cc-by-nc-nd tags: chocolate, dessert, Cake, recipe, From Renée's Kitchen, recipes, treat, baked goods, Treats, sweet, gettogethers, 0   Share on Facebook Share on Twitter

My roommate's good friend Olivia is leaving Canada to return to Korea and although I've only met her recently, I can sense that her cheerful smiles and sweet nature will be missed dearly. As she had recently treated me out to a movie at the Toronto Film Festival, I felt it only a minor token of appreciation to produce a simple cake (recipes from All Recipes) for a little fete with a good 20 of her friends that will be hosted in our building's party room.

This picture is of the sweetened whipped cream covered cake that was taken in our fridge. Underneath the white fluff are two chocolate icing covered layers of moist chocolate cake.

Cheers and bon voyage.

One Bowl Chocolate Cake

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two nine inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil and vanilla to the dry mixture and mix for 2 minutes on medium speed with a mixer.
Stir in the boiling water.
Pour batter evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

One Minute Chocolate Icing

1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract

In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.

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