Here's just one sample of the kinds of recipes you'll receive each month when you join The Recipe Club!!

MOST DECADENT CHOCOLATE CAKE EVER!!

1 c. Scharffen-Barger cocoa (or other good cocoa), plus extra for dusting pans
½ c. strong black coffee, boiling
1 c. whole milk, room temperature
2 ¾ c. cake flour (not self-rising)
1 t. baking soda
1/2 t. salt
1 ½ c. (3 sticks) unsalted butter, room temperature
2 ½ c. sugar
1 T. pure vanilla extract
4 large eggs, room temperature
Chocolate frosting (recipe follows)

Heat oven to 350 degrees and butter 2 eight inch round cake pans. Line pans with parchment, then butter and dust with cocoa powder.

Sift cocoa into large bowl. Add boiling coffee and milk. Add cake flour, baking soda and salt. Add sugar and vanilla, then add eggs one at a time. Mix well.

Pour the batter into prepared pans (about 4 cups of batter in each pan).
Bake for 45 to 60 minutes. Remove and cool in pans for 30 minutes

To assemble, using a serrated knife, cut the rounded tops to make them level. Place cake on serving plate and ice and ice top, then place second cake on top and ice sides and top. Serve.

CHOCOLATE FROSTING

3 ½ c. powder sugar
1 c. cocoa powder
1 ½ sticks butter room temperature
½ c. milk (at room temperature)
2 t. vanilla extract

Place all ingredients in a large bowl and beat until smooth and lump-free.

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