Black-Out Cake from the Fifties

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup boiling water
• 1 cup semi-sweet chocolate chips
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/2 cup evaporated milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and 1 teaspoon of vanilla, and beat for 2 minutes on medium speed.
3. Stir in the boiling water and chocolate chips. Pour into prepared pans.
4. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes, then remove from pans and cool completely.
5. To make the frosting, cream together the butter, confectioners' sugar, evaporated milk, and 2 teaspoons of vanilla until light and fluffy. Spread over cooled cake.

Interesting Facts

• This classic Black-Out Cake was created in the 1950s and is still popular today.
• The cake gets its name from the dark color of the chocolate cake and fudge frosting.
• This cake is perfect for special occasions or gatherings.