Barbara's Dark Chocolate Cake with Jim's Mocha Frosting

Source: Florence Levine and Barbara Pistrang and Judy Pistrang and Jim Pistrang

Barbara's Dark Chocolate Cake

4 squares (4 oz.) unsweetened chocolate

4 T butter or margarine

1 cup water

2 cups sugar

2 eggs, lightly beaten

2 cups sifted flour

1 and 1/2 tsp. baking soda

1 tsp. salt

1 cup hot water

1 tsp. vanilla

Preheat oven to 350 degrees. Grease and lightly flour two 9" round cake pans.

Melt chocolate and butter in 1 cup of water in a medium saucepan. Add sugar. Cool to room temperature (so eggs won't cook when added). Add eggs. Add sifted dry ingredients alternately with 1 cup hot water. Add vanilla. Mix together until smooth. (I stir it all together with a spoon and then use an electric mixer to get out the lumps). Pour into prepared pans. Bake about 30 minutes (until cake bounces back when pressed gently with finger).

Cool in pans, remove from pans and frost with Jim's mocha frosting. Makes a two-layer cake. This recipe can also make 2 dozen great cupcakes. Pour batter into paper lined muffin tins until about 1/2 to 3/4 full. Bake 18-20 minutes.

Note: This recipe works great with Cup4Cup  Gluten Free Flour.

Jim's Mocha Frosting

6 oz. (1 cup) semi-sweet chocolate (Nestle chocolate chips)

2/3 cup butter (10-2/3 T)

1/4 cup extra strong hot coffee

3 T confectioners' sugar (sift before measuring)

1 tsp vanilla

1 T rum or cognac (optional)

Melt chocolate, butter and coffee in small saucepan over low heat. Remove from heat. Add confectioners' sugar, vanilla and rum. Mix with egg beater or electric mixer until smooth. Cover and chill in the refrigerator until spreading consistency (at least 1 hour; can stay in the fridge longer). Frosts a two layer cake.

Note: Leftover cake may be sliced into single servings, wrapped individually in plastic wrap, and placed in a ziplock bag in the freezer. To defrost and serve, remove cake from wrapping, place on a plate, and microwave for 30 seconds. Enjoy this molten delight.

Tags:   gluten free