The Best Chocolate Cake

Early yesterday morning around 5:50 am, I woke up my six year old daughter to prepare for her Christmas party. Since she didn't ask for some contribution, I asked her where the food for the party will come from. That's when she told me that she forgot to inform me that she was supposed to bring something for the party. I froze. Where will I get that something? I have not prepared anything for the party. In my mind, I searched the contents of the pantry. I looked at the watch and it says 6:00 am. That's when I've thought of baking "The Best Chocolate Cake". I have one hour left to bake the cake and cook the frosting, take a bath and be ready for the party.

To make the story short, my daughter made it to the party. After the party, she was very proud to inform me that the cake was delicious. Her classmates told her that they wished that I was their mom. Her teacher and the parents asked her to tell me that the cake was delicious and that I should bake it again. I was so happy seeing my daughter's face so proud of me. I am not that good in baking but the recipe somewhat made me a hero in my daughter's eyes.

Heres the recipe. I got it from www.ajinomoto.com.

The Best Chocolate Cake

Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

FROSTING:

1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup milk

Procedure:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water until batter is of thin consistency. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake test is done with a toothpick.
Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.Melt chocolate and butter in the microwave, or in the top of a double boiler.
In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Let stand until spreadable (frosting will thicken as it cools).
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