This is my very favorite chocolate from scratch cake. It is moist and chocolatey. Be prepared for the batter to look very runny compared to other cake batters you might be used to. It’s o.k..somehow it works out great in the end. The cake is very dark..you could try using the Hersheys Special Dark cocoa instead of regular for an even richer chocolate cake.
Just want to mention really quick that Marc is in the hospital with severe knee pain..the doctors have him on morophine…We are unsure what is happening next but have great faith that all will be well. Good wishes, prayers and positive thoughts all appreciated! I am dividing my time between the library (to blog) the house, and the hospital and I am feeling a bit ragged lately!
2 c flour
1 3/4 c sugar
1/2 c cocoa
1 Tbs soda
1/3 c butter
1 c sour milk or butter milk
1 c strong coffee
Cream the butter and the sugar. mix flour and soda into sugar mixture and then milk and coffee. Mix well. Mixture will be very liquid. Pour into greased and floured 13 x 9 inch pan and bake at 350 for 35-40 minutes. Frost as desired.
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