Aunt Lucy’s Chocolate Cake

This chocolate cake has been a family recipe for years! It is so moist, dense, and rich. Truly, there nothing better than a simple chocolate cake. I made this cake for my Galentine’s this year. Let’s just say, it was a crowd pleaser. It tastes even better the next day if warmed up..

Overall, the cake took around 2.5 hours to make. The icing has an interesting ice bath technique that you cannot skip on… it is important. I decided to make the cake in a bundt pan and topped it with pink chocolate sprinkles. You can opt in for a 9x13 baking pan if you do not have a bundt pan. See all the details below that you need for the perfect chocolate cake.

INGREDIENTS:

For the cake-

• 2 cups white sugar

• 2 eggs

• 2 sticks butter

• 1 cup sour milk

  • Put 2 tbsp of apple cider vinegar into 1 cup of milk. Let it set for a few minutes)

• 2 1/2 cups flour

• 1/2 cup cocoa powder

• 2 tsp soda

• 1 tsp salt

For the frosting-

• 2 cups white sugar

• 1 stick of butter

• 9 tbsp milk

• 3/4 cup semi-sweet chocolate chips

DIRECTIONS:

1. Mix all cake ingredients together with a standing mixer or hand held mixer.

2. Grease the baking pan with butter and flour. Pour in cake batter and bake for 30 minutes at 350 degrees

   *The cake might need to bake longer depending- check with a toothpick

3. While the cake is baking- make the frosting by boiling the sugar, butter and milk.

4. Add in the chocolate chips and stir until melted

5. Fill a large bowl with ice and place a smaller bowl in the ice bath.

6. Add the frosting mix to the small bowl and mix with an hand held mixer until mixture starts to thicken. Frosting will lose sheen and become a milky chocolate color

7. Once the cake is cooled, add the frosting

Optional: Add sprinkles

Enjoy!