The Best Chocolate Cake

There are a few staple recipes every cook should have and the perfect party cake is one of them. Until recently, I never seemed to be able to master the traditional layer cake.  I tried many that were good but not great, so I tended to favor box mixes because they just seemed moister.  Then one night I stumbled upon the easiest of recipes in an attempt to meet a sudden chocolate cupcake craving from Andrew.  This used ingredients I had on hand, only one bowl, no dry ingredient sifting or room temperature eggs.  I was skeptical.  Then pleasantly surprised.  Actually, somewhat blown away.  The best news is it gets better with each passing day.  Hitting its peak around day 3, or so I hear, it never seems to last quite that long in our home! Boxed cake mix lovers let me reform you...

You'll Love Me Forever Chocolate Cake
2 cups sugar
1 3/4 cup flour
3/4 cup unsweetened cocoa {I like Ghirardelli}
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk {I've used 1% and whole with equal success}
1/2 cup canola oil
2 tsp good quality vanilla
1 cup boiling water

Preheat oven to 350.
Butter and flour cake pans or line muffin pan for cupcakes.
Combine sugar through salt in a large mixing bowl.
Make a well and add remaining ingredients, except the boiling water.
Mix on medium speed for about 2 minutes.
Then stir in one cup boiling water.
Batter will be smooth and very runny.
Pour into prepared pans.
Cook for 30-35 minutes.

Chocolate Buttercream Frosting
1/2 cup butter, room temperature
8 oz cream cheese from fridge
1 tsp vanilla
1/2 cup unsweetened cocoa
4 cups powdered sugar
4-6 TBS heavy cream

Blend butter.
Add cream cheese, blend till combined.
Add vanilla and cocoa, blend till combined
Add powdered sugar blend on low till combined, increase speed to medium and beat till fluffy.
Slowly add cream to desired spreadability.
Beat till fluffy.
Lick the beater or if you are feeling generous, share with your child!!