I’ve been busy baking (well, instructing my mother-in-law from India on how to bake) cakes. I’ve bought a few birthday cakes for my kids along the way, but every time I do, I remember the elaborate cakes my mom used to make us. Sure, they were box cakes, but she always let us pick the shape from a book that she had and they would cut and rearrange sheet cakes to that shape. My favorite was a swan.
I cheat, at least with the shape. I have a horse cake pan that I have been reusing for my daughter for a few years, but I make the cake from scratch using my grandmother’s recipe. This year, I’ll share it with you, true and simple (just don’t over bake it...And don't judge- I don't decorate well, that's why it gets the pretty glass dome!)
Shaleen’s Chocolate Cake
Mix dry ingredients:
¾ c. cocoa
2 c. sugar
2 c. flour
2 tsp baking soda
2 tsp baking powder
Then add the wet in a well that you make from the dry:
½ c. melted butter
1 c. boiling water
1 c. milk.
Bake 350 for about an hour or toothpick comes out dry. Makes 2 8” round or 1 9x12”
I like to frost it with cream cheese icing (butter, cream cheese, vanilla, and powdered sugar), but this year, I tried coconut too!
Get some more yummy goodness in Shaleen’s Christmas novella, My Christmas Cupcake, available as part of the Sweet Christmas Kisses 2 collection available here: Kindle, Nook