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It’s been so long since I’ve written for my blog, I’ll probably have to re-learn the format when I go to post this.

It’s not that I haven’t been cooking—I have—just not as much as I would like. There was a lot going on in the garden this summer as well, with plenty of pictures to prove it. There were field trips both near and far, filled with plunging waterfalls, vibrant farmer’s markets, tapestries of vineyards, joyous artwork, and loads and loads of flowers! I even took photos at almost every place I went, so I could share with you at a later date. Really, I did. But somehow, writing slipped off of the priority list, and nothing ever made it to print.

The road to a very warm place is paved with good intentions, or so I’ve been told…

So, to get the old blog ball rolling again, there’s nothing better than cake.

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It could be just me, but I think there is nothing like cake for most apologies things—especially if it’s chocolate cake—and since everyone needs a good (and simple!) chocolate cake recipe in their arsenal, here is my favorite.

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Rich, moist, dark, and fragrant—it has been my ‘go-to’ cake for many more years than I care to admit to. With the accompanying frosting recipe, it bakes up in a hurry. This cake is best though, if you can make and frost it the night before you actually plan to serve it, as a few extra hours gives the flavor a chance to develop and deepen.

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Enjoy! Oh, and thanks for coming back—I’ve missed you!
Lorrie

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Quick Dark Chocolate Cake

1 ¾ cups un-sifted flour
2 cups granulated sugar
¾ cup cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt

2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract

1 cup boiling water. I actually replace most of the water with coffee.

Preheat your oven to 350 degrees F.
Grease and flour two 9 inch or three 8 inch round pans.

In a stand mixer or large mixing bowl, combine all of the dry ingredients.
Add the eggs, milk, oil, and vanilla and beat at medium speed for two minutes.
Carefully stir in the boiling water. The batter will be very thin.

Pour into the prepared pans and bake 30-35 minutes for 9 inch pans, 20-25 minutes for 8 inch pans. Be careful NOT to over-bake. Let the layers rest in the pan for 9 minutes, then remove to racks to cool completely before frosting.

Simple Dark Chocolate Buttercream

1 and ½ sticks of room temperature butter (12 Tblsp)
1 cup cocoa powder
5 1/3 cups powdered sugar
2 tsp vanilla extract
2/3 cup milk

Cream the butter until it’s fluffy.
Beat in the cocoa, sugar, and milk, dividing up and alternating between each.
Beat in the vanilla

This will make more frosting than you need for this cake, but you can freeze the leftover and use later for brownies, frosted graham crackers, or just sneaking out of the container when you’re desperate for chocolate. Of course, I’d never do that.

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