Hi all,
My husband has never been much of a sweet eater, but he absolutely loves his aunt's chocolate cake. He looks forward to every Christmas, because she has been known to make him his very own cake.
So, my aunt gave me the recipe, (I don't know where it came from) I finally learned how to make it, and my husband is so happy! The icing is actually made with granulated sugar instead of powder sugar which is what makes this cake soooo yummy. It is just delicious, so I thought I would share it with you.
Now, I have made this cake three times, and the icing is a little different every time. The key is how long you let it cool before you spread the icing. You have to be sure not to let it cool too long, because it gets too stiff to spread. You have to just use your judgement, and learn from trial and error.
The picture above is my first attempt. I couldn't have timed icing the cake any better. I think it's better to start icing it while it is still pretty soft, but not runny. I like it soft enough for when I'm done icing the top I can take a ladle and pour in a circle all around the edge and with a gentle nudge it will slooowly run down the side clingging to the cake. Which is why you can really see the layers of the cake, but I think it adds to the appeal of the homemade look. If you wait too long, it is harder to spread, and tends to tear up your cake. I found this out on my next two attempts. That is why I say you will learn the timing through trial and error. No matter what it is soooo tasty!
Now, for the recipe. I first start with just a boxed yellow cake if I have one on hand, and if I don't I just use the
Betty Crocker yellow cake recipe.
Here's the icing recipe: (It's a large batch, and I usually have some left over, but we like a really thick layer of icing :) )
Chocolate Frosting: (I multiply this by 3)
2 cups sugar (granulated)
1/4 cup cocoa
1/4 teaspoon salt
2/3 cup of milk
2 big tablespoons of crisco
1 big spoon of vanilla extract
Mix sugar, cocoa, and salt by itself.
Add milk, put over medium/high heat.
When milk gets warm, add crisco
Boil, and keep stirring for 20 minutes minimum, until mixture forms soft ball in cold water
Turn off, and take off eye
Stir well for a few minutes, then add vanilla
Let cool and stir for about an hour off and on (I usually end up icing the cake somewhere around 45 minutes, you just have the be your own judge on this)
Well, I hope you enjoy it! We just love it. Be sure to let me know what you think after you try it.
Happy baking!
Jennifer
Linking up here:
The picture above is my first attempt. I couldn't have timed icing the cake any better. I think it's better to start icing it while it is still pretty soft, but not runny. I like it soft enough for when I'm done icing the top I can take a ladle and pour in a circle all around the edge and with a gentle nudge it will slooowly run down the side clingging to the cake. Which is why you can really see the layers of the cake, but I think it adds to the appeal of the homemade look. If you wait too long, it is harder to spread, and tends to tear up your cake. I found this out on my next two attempts. That is why I say you will learn the timing through trial and error. No matter what it is soooo tasty!
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We decided not to go down this trail. We hated the thought of ruining the perfect purity. So instead we just admired the beauty and snapped a picture for posterity. 
Once we had sled down the hill (children and adults alike), and were good and frozen to the bone, we came in for lunch and hot chocolate. 
