Chocolate Cake

• servings: 14 slices
• active time: 25 minutes
• total time: 1 hour

Ingredients

Cake:

2 cups white sugar

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

½ cup of chocolate chips (or to taste)

1 cup boiling water

Cream Cheese Frosting:

½ cup (1 stick) unsalted butter softened

8 oz cream cheese softened (brick-style, not spreadable)

1 teaspoon vanilla extract

¼ teaspoon salt

2 - 3 cups powdered sugar (start with 2 cups and then add to taste)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Use parchment paper (cut into circles) to prevent sticking.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Add chocolate chips at the end (so they don’t all sink to the bottom)

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.

Meanwhile, combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

After measuring the powdered sugar, sift it before adding.

With mixer on low, gradually add powdered sugar until completely combined.

Completely cool cake before frosting.