From-Scratch Chocolate Cake
2 cups sugar
1/2 cup plus 3 tablespoons butter
9 tablespoons cocoa
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk
2 teaspoons vanilla extract
1 cup walnuts, chopped
In a large mixing bowl, cream sugar and butter with electric mixer on high
power. Beat in cocoa and eggs. In a separate container sift together the flour,
baking powder, baking soda, and salt. With mixer on medium power, alternate
adding flour mixture and milk to sugar mixture, starting and ending with flour.
Add vanilla and using high power, mix well. Fold in walnuts.
Pour batter into a greased and floured 9-inch x 13-inch baking pan. Bake at 350
degrees for about 30 minutes or until knife inserted in center comes out clean.
Cool in pan on rack for 10 minutes then remove to cake plate.
From-Scratch Frosting:
1/4 pound plus 3 tablespoons butter
1 teaspoon lemon juice
9 tablespoons cocoa
1 teaspoon vanilla
1 egg, beaten
1 cup walnuts, chopped
1 pound powdered sugar, sifted
In a medium mixing bowl, with electric mixer on high power, beat together
butter, lemon juice, cocoa, vanilla, and egg. Gradually add powdered sugar
until the mixture reaches desired consistency to frost cake. Fold in chopped
nuts and spread on cake.
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