By Kevin Williams
Mixing on high, but do it in a deep bowl, or do it without a 5-year-old with a mixer in hand, a bit of a chocolately mess to clean up.
The cake is great by itself, moist and full and flavorful, top it with this Nutella frosting, though, and it is amazing!
SIGH, baking with the kids.....always an adventure. Last week, Aster suggested we bake something. Sure, why not? I have difficulty turning down a request like that. So we searched through our Amish cookbooks and the nearly empty pantry and found this superb chocolate cake recipe. The cake was moist, full, but not heavy. The real fun, though, came with the frosting. We were at my parents making this cake and we had exhausted their supply of powdered sugar on something else. So I just tried an experiment and it turned out well. Here is how I made the frosting:
6 tablespoons of Nutella
6 tablespoons of peanut butter
3 tablespoons of mayonnaise
½ cup of cocoa
For me, I was trying to create a good consistency for spreading. I know the mayonnaise probably seems odd, maybe even gross, but I've seen it used in glazes before and, though, why not? My thinking was that it would help make the frosting more "spreadable."
This ended up as an amazing frosting, full of flavor. The Nutella was the most dominant flavor, but it was infused with the flavors of peanut butter, chocolate, and a hint of mayo tang. I highly recommend the frosting. And it spread very well.
- 2 1./2 cups flour
- 1 /3 cup cocoa
- 2 teaspoons soda
- 2 eggs
- 1 cup milk
- 1¾ cup sugar
- 1 teaspon salt
- 2 /3 cup shortening
- ¼ cup boiling water
- Mix flour, suigar, soda, cocoa, and salt in a mixing bowl. Then add everything else except for the boiling water. Beat everything on high speed mixer or hard with wooden spoon.. Then add boiling water and stir.
- Pour batter in a 10X13 greased pan and bake at 350 for 30 mins or until a knife comes out clean.
- Frost cake when cool.
Leave a Reply