Friday, April 1, 2011

Ida Walker's Chocolate Cake

The request for this recipe was more overwhelming than even I could have ever imagined.  So here we go.

This cake is ultra dark, ultra moist, ultra rich, but somehow, it's not sickening.  My boss, who is borderline diabetic, asked for the recipe.  He says the cake would be awesome with just a dusting of confectioner's sugar as adornment.  I suspect he is right.  This cake can stand alone.  I served it this week with a dark fudgy icing.  My mother (Ida Walker) swears it must be served with a classic homemade buttercream.

However you choose to serve it, make sure you mix it properly.  No mixers, just one bowl, one spoon.  That's it.  No mixers, no alternating dry and wet ingredients, nothing fancy-schmancy.  Fancy-schmancy would wreck it.

So I present for your baking enjoyment, Ida Walker's Chocolate Cake!!!

2 c. all purpose flour
2 c. white sugar
2 t. baking soda
3/4 c. cocoa

Stir it all up in a large-ish bowl.  Make a well in the center (a divot) and then add:

2 c. piping hot, strong coffee

Stir with that spoon.  Then stir in:

1 stick (1/4 lb.) butter  (don't soften it -- I cut it into slices before adding, but don't soften it)

Then......stir in

2 eggs, one at a time, and then
1 tsp. vanilla

Pour into greased 9" x 13" pan, and bake for 30 mins or so (till it's done).

You can bake it in anything you want, but the 9 x 13 gives the best result.

That's it!!!  Seriously, you can put this sweetheart together in under 10 minutes.


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