Have you ever noticed that chocolate cake recipes are always too big for most
families? We hardly ever have cake for that reason. Well, partly anyway, we just aren’t
cake fanciers. Give me a cookie any day!! I ran across this recipe this week and it
called for an 8” pan to bake in--plus it was touted as an extra moist cake, so I tried it.
We did like it. It was easy to do, but I think it should have been baked in a 9” pan
instead of an 8. It took longer then the time suggested to bake (3 minutes) and I think
that extra time dried it out a little on the outside edges. I really like the
Frosting that came with the recipe. It wasn’t so sugary and was quite easy and good
too. So here it is. Try it and see what you think. P. S. I did use real butter, but may try
margarine next time.

Extra Moist Chocolate Cake

1 ½ cups flour 2 1-oz squares unsweetened chocolate
1 cup sugar 2 T. butter (no substitutes)
1 tsp baking soda 1 cup buttermilk
½ tsp salt 1/2 cup vegetable oil
1 egg 1 tsp vanilla

Mix flour, sugar, baking soda and salt; set aside. In a microwave safe bowl, combine
chocolate and butter. Cover and microwave on high for 1 minute. Stir; heat 30
seconds longer or until melted.
In a small mixing bowl, combine the buttermilk, oil and egg. Add the dry ingredients;
beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased
8-9 inch square baking dish. Bake at 350 degrees for 30-35 minutes or until a
toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Frosting:

½ cup sugar
4 ½ tsp. Cornstarch
1/8 tsp salt
1 1-oz square unsweetened chocolate, coarsely chopped
½ cup hot coffee or water
4 ½ tsp butter
½ tsp vanilla

In a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in coffee until
blended. Bring to a boil over medium heat; cook and stir until mixture is thickened.
Remove from heat; stir in butter and vanilla. Spread warm frosting over cake.