Here is a clip, in case you enjoy watching it as many times as I have.
It just never loses it’s humor for me, and instantly reminded me of how
I felt once I realized I could make an egg-less cake.
What is it? A cake with no eggs?
In ANY shape desired…
Ok, I went the easy route and make this one in a 13″ x 9″ pan,
it could also be make in a larger sheet pan too.
The Best Chocolate Cake Ever
makes one 13″ x 9″ cake
In a large mixing bowl combine and set aside:
2 cups of regular or gluten free flour
1 teaspoon of baking soda
2 cups of sugar
pinch of salt
In a saucepan, combine the following and bring to a low boil:
1 cup of butter
1/4 cup of baking cocoa
1 cup of water
Remove from heat, and add:
1/2 cup of sour cream
and add to the flour mixture.
Spread cake batter into a greased baking dish,
and bake at 350* for approximately 30 minutes depending
on your oven.
Cool and frost with the following frosting, top with chopped walnuts
3 cups of powdered sugar
5 Tablespoons of milk
1 teaspoon of vanilla extract
1/4 cup of room temperature butter
6 Tablespoons of baking cocoa
Blend well with hand mixer till smooth and frost cooled cake, topping
with chopped walnuts or pecans.
You can even put a flower pot in the center,
Fabulous link parties:
French Country Cottage
Create Craft Love
Miss Mustard Seed
Design, Dining & Diapers
OPC: The Humble Brag Link Party
Give Me The Goods Monday