The recipe is one my mom has been making and adapting for 30+ years, but she has graciously shared it so commoners like you and I can recreate it on our own.
According to her, it’s a fool-proof recipe, unless you overbake it. So grab a timer and let’s get to work, shall we?
For the cake:
Preheat oven to 350 F, then grease and flour a 9″ x 13″ glass baking dish. Set aside.
Next, sift together the dry ingredients: the flour, granulated sugar, baking soda, and unsweetened cocoa powder in a large mixing bowl or in the bowl of your stand mixer.
In a 4 cup glass bowl, add butter and the hot water and allow the butter to melt. Add this to the dry ingredients, along with the vanilla, soured milk and eggs. Mix together on medium speed for 2-3 minutes, then pour the batter into the prepared pan and bake 25-30 minutes or until center almost springs back. Do not overbake.
To make the frosting:
Beat 1 stick room temperature butter with an electric or stand mixer until smooth. Next, mix in instant espresso powder, cocoa powder, and powdered sugar, and beat until smooth. Frosting will be stiff. Thin it by adding vanilla extract plus 1 teaspoon almond extract (or 3 tablespoons amaretto liqueur.)
Let cake cool completely, then frost and enjoy!
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This cake is delicious as a cake and better as cupcakes. The only thing I did different to the cake is to put some espresso powder in the cake batter. The frosting is also very good. I initally goofed on the frosting recipe ingredient, so I had to double the recipe. However I only added one recipe worth of cocoa, almond extract and vanilla extract. It was still great.
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by Beth Pierce in
Desserts
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Lisa Allen on 7.3.2014
I also added some espresso powder to the cake batter and a little cinnamon. I was worried because the batter seemed thin, but it baked up fine. I did have to bake it by about 10 more minutes though.
The frosting didn’t turn out for me, but probably my own fault, I didn’t weigh out the powdered sugar and estimated 1/4 of a 2# bag! It wasn’t as much as I’d like for a 9X13, so I add more butter and powdered sugar, thinned it out with half & half, added a little salt to balance the sweet.
The finished product was delicious! Thanks to your mom for sharing!