Twenty Years of Chocolate Cake

You came into this world on a day much like this one. A crisp and clear April day 20 years ago.  You chose your time and once decided you didn't hesitate.  Not much has changed in that regard.  You seem to know your path and you remain resolutely on it while giving off an air of going with the flow (an admirable trait).  You have never (that I recall, at least) wavered from chocolate cake for your birthday (except once during your red velvet phase).  Thankfully that didn't last long.

Happy Birthday Jordan and long reign Aunt Barbara's chocolate cake on this day every year.

Aunt Barbara's Chocolate Cake

1/2 cup Quick Quaker Oats (not instant)
1 cup boiling water

1/2 cup butter, softened
1 & 1/2 cups light brown sugar
2 eggs at room temperature
1 teaspoon vanilla extract

1 cup cake and pastry flour (or 1 cup all purpose flour, minus 2 tablespoons)
1 teaspoon baking soda
1 teaspoon baking powder
5 tablespoons good cocoa powder
1/8 teaspoon salt

Preheat oven to 350 F. Line an 8 inch square pan with parchment, or grease and flour the pan.

In a small bowl put in oats.  Pour boiling water over and allow to cool.

In a large bowl, beat butter and brown sugar.  Cream well.  Beat eggs and add to sugar mixture, stirring well.  Add vanilla and mix well.  Stir in cooled oats.

Sift dry ingredients together and add to wet mixture and stir well, scraping the bowl.

Spoon mixture into pan and place the pre-heated oven for 45 minutes.

When cooled completely, ice with Kathy's creamy chocolate icing.

Note:  To make a layer cake, double the recipe and divide the batter between two 8 inch round cake pans.


Kathy's Creamy Chocolate Icing

1/3 cup butter, softened
1 & 1/2 cups icing sugar
3 & 1/2 tablespoons cocoa powder
2 to 3 tablespoons hot black coffee
1/4 teaspoon vanilla extract
1/8 teaspoon salt

Cream butter well.  Add icing sugar gradually, mixing thoroughly.  Sift cocoa powder and add to mixture, blending well.  Then add hot coffee a little at a time until mixture is very smooth. Add the vanilla and salt, beating well.

Note:  Double the recipe for a 2 layer cake.