Page 21 - Gears and Ears June 2014

Gears and Ears

June 2014 Journal of the Rotary Club of Lake Buena Vista Page 21

This Month’s Recipe:
A BIG CHOCOLATE CAKE

Total Time: 1 hr 45 min
Ingredients:

Cake:
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract

Directions:

For the cake:
Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.

In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds
and then turn off the heat. Pour over the flour mixture and stir lightly to cool.

Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.

For the frosting:
Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl
of an electric mixer. Refrigerate to cool. Once completely cooled, add the vanilla and beat with an electric mixer until light
and airy.

Gears and Ears

Publisher -- Jeff Calvert
Editor-in-Chief and Graphics -- Augustine Campana
Marketing: Reggie Riley

Contributors -- Phil Wright, Rommel Mosquera, Jean Campana