Or, if you’d rather just listen, check out Jaklumen’s audio post here: http://jaklumen.vox.com/library/post/canarygirl-said-i-should-say-chocolate-cake-like-homer-simpson.html
Well we’ve had our last birthday at the canary house until next year…my little baby Sammy turned 3 years old yesterday. *sigh* It seems like he was just born the other day…I miss the newborn days, and I think if I didn’t have so many children stuffed into my shoe, I’d be aching for another one right about now…there’s just something about newborns…so cuddly and soft and sweet…and their little heads smell like heaven. Ok, I guess I’ve digressed from the original topic a bit, haven’t I? Cake. Even better, Chocolate Cake. With Capital C’s. This is my no fail chocolate cake recipe, it comes out perfectly every time…I’ve made sheet cakes, layer cakes and bundt cakes with this recipe, and it has never disappointed me (or anyone that’s tried it for that matter! lol). I hope you enjoy it as much as we do. Sorry for the lame picture this time…trying to coordinate a 3 year old and his party made it difficult for me to concentrate on the shot. LOL
3/4 cup water
1 cup buttermilk (I usually have to make sour milk instead-1 cup milk + 1 tablespoon cider vinegar, allowed to sit 15 minutes)
1 cup sunflower oil
1 tablespoon vanilla
3/4 cup cocoa
1 1/2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Preheat oven to 350ºF/175ºC.
Line desired pan with parchment or wipe with sunflower oil and dust with cocoa powder.
In a large bowl, beat water, buttermilk, oil, eggs and vanilla with a mixer on low speed.
Add dry ingredients and beat for about 3-5 minutes on low speed, until thoroughly combined.
Pour mixture into prepared pan and bake accordingly, a 13×9″ pan will take about 40-50 minutes, but you’ll need to adjust baking time according to the pan(s) you are using.
I like to frost this with my mom’s fudge frosting, but go wild and bust out of the mold if you like. lol