I knew I wanted to make it for a while, and was searching my cookbooks for where I had seen it. Turns out it was on the cover of Better Homes & Gardens Annual Recipes 2002.
Ada agrees that it was wonderful!
Best-Ever Chocolate Cake
Prep: 30 min.Bake: 30 min.
Cool: 1 hour (I let mine cool, then frosted the cake the next day. Wrapped the layers in saran wrap and put them in the fridge)
3/4 c. butter, softened
2 cups all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
1 1/2 c. milk
1. Allow butter and eggs to stand at room temperature for 30 min. Meanwhile, lightly grease bottoms of two 8x8x2 in. round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans.
2. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, beat butter for 30 seconds on high speed. Gradually add sugar, about 1/4 c. at a time until combined. Scrape down sides and continue beating for 2 min. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
5. Bake round cake pans for 30-35 min. Cake is done when a wooden toothpick entered in center comes out clean.
6. Cool cake layers in pans for 10 min. Remove from pans. Peel of waxed paper and cool on wire racks.
Chocolate Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 c. butter, softened
1/2 c. unsweetened cocoa powder
2 tsp. vanilla
5 3/4 c. powdered sugar, sifted
In a large bowl, combine first four ingredients until light and fluffy. Gradually add 2 c. of the powdered sugar, beating well. Beat in 3 3/4 c. sugar until it reaches spreading consistency. Frost cake, lick bowl, and enjoy!