Chocolate Cake

I decided that if I didn't have an iphone, I really probably would never blog anything I did.  So, yay for iphones. Moving on..
We are having a "Simple & Sweet B-day Desserts" at school tomorrow for all the July birthdays. I told one of the girls I would make her a chocolate cake for her, and so here it is; my first homemade chocolate cake. I have to admit though, I got lazy and just used the frosting you can buy at the store. At least the cake is original though, right? Well, I decided to get crafty, and decorate the cake, and it turned out looking like a porcupine/mess. That's what you get when you try to decorate a cake at 10:30 at night I guess. But, there you have it; another day in the life of Roo. I am going to post the recipe below in case you guys wanna make your own chocolate cake.


Makes one 8-inch double-layer cake

• Unsalted butter, softened, for pans
• 3/4 cup unsweetened Dutch cocoa powder, plus more for pans (I used Hershey's cocoa powder)
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3/4 cup warm water
• 3 tablespoons safflower oil (I used Canola oil)
• 1 teaspoon pure vanilla extract

• Directions

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
• Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.