Hot Water Chocolate Cake

By LRay

Taken from Newspaper Clipping in the Big Spring Herald.

Ingredients

• Cake:
• 2 Cups SIFTED FLOUR
• 1/2 ½ Cup Baking COCOA
• 2 Teaspoons SALT
• 1/2 ½ Cup BUTTER
• 1 1/2 1 ½ Cup SUGAR
• 2 EGGS
• 1/2 ½ Cup MILK
• 1 Teaspoon VANILLA
• 1 Cup BOILING WATER
• Creamy Chocolate Frosting:
• 3 Cups of sifted CONFECTOINERS’ SUGAR
• 1/3 Cup BUTTER
• 2 (1 ounce) squares UNSWEETENED CHOCOLATE (Melted and Cooled
• 3 to 4 Tablespoons MILK
• 1 Teaspoon VANILLA

Preparation

Step 1

Cake:

Sift together FLOUR, COCOA, BAKING SODA and SALT; set aside.
Cream Together BUTTER and SUGAR in bowl until light and fluffy, using an electric mixer at medium speed. Add EGGS, one at a time, beating well after each addition. Blend in MILK and VANILLA.
Stir dry ingredients into creamed mixture. Add boiling water and stir until smooth. Pour into 2 greased 8-inch round layer cake pans lined with waxed paper.
Bake 325° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool Well.
Prepare Creamy Chocolate Frosting.
Fill and frost cake with Creamy Chocolate Frosting. Makes 10 servings.

Creamy Chocolate Frosting:

Combine 3 Cups of sifted CONFECTOINERS’ SUGAR, 1/3 Cup BUTTER, 2 (1 ounce) squares UNSWEETENED CHOCOLATE (Melted and Cooled), 3 to 4 Tablespoons MILK and 1 Teaspoon VANILLA in bowl. Beat until smooth and creamy.