you MUST bake this from scratch chocolate cake and chocolate cream cheese frosting.
This is just the thing for that monthly referral baking AND eating! I'm all for cake mixes and never really bake a cake from scratch, but this is WELL worth it and it's pretty quick too. It's not too sweet and the moist cocoa flavor in the cake is SO yummy!
2 1/3 cups of strong brewed coffee (lukewarm, not hot)
3/4 cup vegatable oil
3 large eggs, room temperature
1 tablespoon vanilla extract
2 1/3 cups sugar
3/4 cup unsweetened cocoa powder
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
Spray a 13 x 9 inch baking pan with nonstick cooking spray. Heat oven to 325 F degrees.
Place first 6 ingredients in a large mixer bowl. Beat on low speed for one minute until blended. Add flour, baking soda, cinnamon and salt and beat two minutes until smooth, scraping sides and bottom of bowl. Batter will be thin. Pour batter into pan and bake for 50 to 60 minutes.
Chocolate Cream Cheese Frosting
6 ounces cream cheese at room temperature
2 tablespoons butter at room temperature
2 teaspoons vanilla extract
3 tablespoons milk
1 pound (3 1/4 cups) confectioners' sugar
2/3 cup unsweetened cocoa powder
2 squares (1 ounce each) unsweetened chocolate, melted according to package directions
Beat cream cheese, butter, vanilla and milk in a large mixer bowl at low speed until smooth. Gradually beat in confectioners' sugar, cocoa powder and chocolate until blended. Beat on medium speed, adding more milk, a teaspoon at a time, until frosting is spreadable.
If you try it, let me know how you like it! Happy baking.