Black Chocolate Cake

Mom's Black Chocolate Cake

From the kitchen of Winona Woods, Pea Ridge

The 2008 Cook's Library of Treasures

Pea Ridge Community Library

2 c. boiling water, divided

1/2 c. cocoa

2 eggs

2 c. granulated sugar

1/2 c. butter

1 tsp. salt

2 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

In a small saucepan, boil 1 cup of the water and cocoa; set aside to cool. In a large bowl, mix eggs, sugar, butter and salt. Beat until light and fluffy. Add cooled cocoa mixture; mix well. Sift flour and baking powder together and add to cocoa mixture all at once, mixing well. Mix baking soda with the remaining 1 c. boiling water (mixture will foam). Add to cake batter and blend well. Batter will be thin.

Pour into greased and floured 9- by 13-inch cake pan. Bake for 35 minutes at 350 degrees.

To make a layer cake, add two (2) more tablespoons of flour to dry ingredients.

My mom frosted this cake with real, old-fashioned fudge. For a layer cake, frost with Seven Minute Frosting.

This recipe was from a great restaurant (Andersons) in Claremore, Okla. Folks drove from miles away to eat there.

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