Chocolate Craving. Friend B: Episode 2

So, E, Friend B and I were just chillin' out, maxin', relaxin' all cool today, watching some Sex And The City and Masterchef...when E and I suddenly NEEDED some chocolate cake.

We had been watching the SATC episode where Miranda gets a chocolate craving and decides to bake a Betty Crocker cake. She ends up cutting little pieces from it every time she passes the kitchen, and can't stop herself from eating more and more. To avoid eating the entire cake, she first tries covering it in foil (which deosn't work), then putting it in the fridge (again- no dice), then putting it in the GARBAGE (even THAT didn't stop her), and finally- pouring dish soap on top of it.


I feel as though all girls love chocolate and can totally relate to the temptation that Miranda faces in this episode.

Friend B was Oh So Kind and offered to make us a chocolate cake. He whipped up a quick recipe of the Deep Dark Chocolate Cake that was mentioned in E's birthday post. He halved it, and the three of us pretty much finished it off! We are champions.


There was also ice cream involved. We didn't have any ice cream in our freezer, so decided that a quick trip to Macca's was necessary. We took Miss Daisy (our lovely champagne station wagon) to pick up 6 ice creams, which Macca's so accomodatingly put into lids instead of cones for us, and raced back home to enjoy the ice cream with our warm chocolate cake.



It was AMAZING.




We found the recipe via foodgawker. It was on the website www.inncuisine.com.
Here is the recipe:

Deep Dark Chocolate Cake

• 2 cups granulated sugar
• 1 & 3/4 cups all-purpose flour
• 3/4 cup cocoa (I used and recommend Hershey’s Special Dark Cocoa)
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla
• 1 cup boiling water

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13×9x2-inch baking pan.

In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.

One Bowl Chocolate Frosting

• 6 tablespoons butter, softened to room temperature
• 2 & 2/3 cups confectioner’s (powdered) sugar
• 1/2 cup cocoa (again, I used and recommend Hershey’s Special Dark Cocoa)
• 1/3 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.