I just had the proudest moment! My daughter asked for my chocolate cake as her birthday cake. Ladies and gentlemen we have grown out of the confetti cake phase and I couldn’t be happier. I really don’t like boxed cake mixes anymore and I REALLY don’t like frosting from a tub. When I was little I thought there was something wrong with me because I never liked it. In fact, I thought I just didn’t like frosting….until I made this cake from scratch with homemade frosting. It was then that I realized I most certainly DO like frosting…I love it, in fact! Now if you’re talking having cake when the world ends (why not celebrate with a cake, I suppose.) this cake is made entirely from shelf stable ingredients and is no-fail. No-fail means there is no way for you to fail. It doesn’t fall, comes out perfectly moist and fudgy everytime! So if you’re wondering if I’m a fan of those #10 can mixes you can buy from food storage companies, I’m not and I’ll tell you why:
- They don’t have full recipes in the can and by that, I mean, they may have enough for 2.5 cakes or loaves of bread, or what have you.
- They are really expensive!
- You could just buy store bought mixes (they will last just as long) when they are on sale and store them in their bags in a food safe 5 gallon pale.
- You can make this cake into a mix from your own food storage! There is no need to buy an overpriced mix!
Are you going to ask about the food storage frosting yet? Well, you’re probably guessing what I’m going to say….don’t waste your time! It’s really expensive and makes a frosting similar to what you can buy in the tub at the store. So stick with the frosting from the store or make your own and if everything hits the fan make a chocolate glaze that doesn’t require butter. But until then, you’ll want to make this frosting from scratch (hey, you could always make real butter from your food storage and then the frosting).
Chocolate Happy Birthday Cake
October 5, 2015
This is such a fabulous cake! Perfectly moist, decadent chocolate, and the cake can be made entirely from food storage! Personally, I gave up on those box mixes when I found this recipe!
- Prep: 15 mins
- Cook: 40 mins
- Yields: 12 servings
Directions
11. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
22. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
33. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
4VARIATIONS:
5ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
8CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
PERFECTLY CHOCOLATE FROSTING INSTRUCTIONS
1Soften butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
2Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Remember that when you're using powdered eggs for a cake (or anything you're frosting) you'll need to use more than the 1 T. dry egg powder to make sure it does its job in binding everything together. You won't want a crumbly mess when you go to frost your birthday cake!
Chocolate Happy Birthday Cake
October 5, 2015
This is such a fabulous cake! Perfectly moist, decadent chocolate, and the cake can be made entirely from food storage! Personally, I gave up on those box mixes when I found this recipe!
- Prep: 15 mins
- Cook: 40 mins
- Yields: 12 servings
Directions
11. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
22. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
33. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
4VARIATIONS:
5ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
8CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
PERFECTLY CHOCOLATE FROSTING INSTRUCTIONS
1Soften butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
2Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Remember that when you're using powdered eggs for a cake (or anything you're frosting) you'll need to use more than the 1 T. dry egg powder to make sure it does its job in binding everything together. You won't want a crumbly mess when you go to frost your birthday cake!
LOOKING FOR MORE GREAT FOOD STORAGE RECIPES?
