Drunken Chocolate Cake

This cake has been nicknamed "drunken chocolate cake" because the first 10 times I made it I was less than sober. It is that easy. If you screw it up - head to a bakery and never ever attempt to make a cake again. 

Chocolate Cake 

(recipe courtesy of Betty Crocker - with my own embellishments)

Prep: 20 min; Bake: 45 min (~18-20 for cupcakes); Cool: 1 hour and 10 min *12 servings or 24 cupcakes

2 1/4 cups all purpose flour or 2 1/2 cups cake flour

1 2/3 cups sugar

3/4 cup butter, softened 

2/3 cup baking cocoa

1 1/4 cups water

1 1/4 tsp baking soda

1 tsp salt

1 tsp vanilla

1/4 tsp baking powder

2 large eggs

1. Heat oven to 350F. Grease bottoms and sides of a rectangle pan, 2 circles with shortening and lightly flour. My trick is to lightly grease then pop in a round of parchment paper (trace from bottom on the pan and cut). Or pop some cupcake liners in a cupcake pan. 

2. Beat all ingredients on a low speed for 30 seconds, scraping e bowl constantly. Do this is the sink! Then beat in high for 3 min until nice and smooth. Pour into pans. Or use a nice cream scoop to scoop into cupcake liners. 

3. Bake 40-45 min for rectangle, rounds 30-35 min and 18-20 min for cupcakes. Cool rectangle in pan. Cool rounds 10 min, then remove from pans and allow to cool completely for 1 hour. 

4. Frost heavily and enjoy.