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Big Chocolate Cake

March is Matt’s Birthday. And my Mom’s. 1 day apart!

We’re starting the celebration early for Matt today with one of his favorite flavors, chocolate. This Big Chocolate Cake is a combination of several recipes and I think it tastes pretty good!

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My recipe included using Coffee for the Water and a smaller pan than a sheet pan.This 15X10 Pyrex pan isn’t vintage, but it is old.

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BIG CHOCOLATE CAKE
2 C. Flour
2 C. Sugar
1 t. Salt, 1 t. Cinnamon
Combine in a large bowl.
2 Eggs
1/2 C. Buttermilk
1 t. Vanilla Extract
Combine in a large measuring cup
2 sticks Butter
1 C. Prepared Coffee
1/3 C. Dutched Chocolate (I use Penzy’s)
Combine in a saucepan and bring to a boil.
Pour into Flour Mixture and stir. Add Wet ingredients. Stir. Pour into greased pan. Bake 350* for 20 minutes (or so)
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Remove from oven and frost a few minutes later…while still hot.

FROSTING
1 stick Butter
8 T. Milk
1/4 Cup Dutched Cocoa
Bring to a Boil in a Saucepan. Remove from heat and stir in 31/2 – 4 Cups Powdered Sugar and 1t. Vanilla. Add 1 Cup Nuts if you want. Pour over  the cake and let cool.

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Matt had it with some ice cream. I ate mine from the pan. It’s just a Nice Big Chocolate Cake!

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Filed under: In the Kitchen, Recipes at Red Mittens

About the Author

Posted by

I'm a semi-retired mom living smack dab in the middle. Mom to @lasertron and @MattEHunt and new gramma to @aliceelfie. I attended #STS134 #NASAtweetup. I love to cook, hoard magazines and go places with my husband in his Cirrus122.

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