Deluxe Old Fashioned Chocolate Cake

• 3 oz. Hershey baking chocolate, see substitution below
• 1/3 cup water
• 3/4 cup butter 
• 2 1/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cup unsifted cake flour, see substitution below
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup water

1. Preheat oven to 350 degrees F. 
2. Break chocolate into pieces. 
3. Place in small saucepan with 1/3 cup water; stir constantly over low heat until chocolate has melted. 
4. Cool. 
5. Cream butter and sugar in large mixer bowl until light and fluffy. 
6. Add eggs and vanilla; beat well. 
7. Blend in chocolate. 
8. Combine flour, baking soda, salt and add alternately to cake batter with 1 cup water with wooden spoon; beat just until well blended. 
9. Pour batter into well greased and floured cake pans. 

For two 8 inch layer pans Bake 35 to 40 minutes. 

For two 9 inch layer pans Bake 30 to 35 minutes. 

For two 9 inch square pans Bake 30 to 35 minutes. 

1. Cool 10 minutes. 
2. Remove from pans. 
3. Cool completely. 
4. Frost as desired, see options below.

Baking Chocolate Substitute: 1 oz. bakers chocolate is equal to: Melt 1 tbsp. of butter or shortening, then stir in 3 tbsp. unsweetened cocoa until it dissolves

Cake Flour Substitute: Equal to 1 cup of cake flour: replace with 1 cup minus 2 Tbsps all purpose flour or coconut flour plus 2 Tbsp cornstarch, sift together several times until well incorporated. Use coconut flour to make gluten free.

Chocolate Butter Frosting

• 4 Tbsp butter 
• 2 cups sifted confectioners’ sugar 
• 1/2 tsp vanilla 
• dash of salt 
• 4 tsp milk or so 
• 2 oz. Baker’s Unsweetened Chocolate, melted 

1. Melt chocolate over medium heat, remove from heat and cool. 
2. Cream butter and add part of sugar gradually, blending after each addition. 
3. Add vanilla, salt and chocolate; mix well. 
4. Add remaining sugar, alternately with milk, until of right consistency to spread. 
5. Beat after each addition until smooth. 

Variation: add 2 Tbsp grated orange rind.

Peanut Butter Frosting

• 1 1/4 cups butter, softened
• 1 cup creamy peanut butter
• 1/4 cup heavy whipping cream
• 5 cups confectioners’ sugar
• 1 tsp vanilla

1. In a large bowl, beat butter and peanut butter at medium-high speed with an electric mixer until fluffy. 
2. Add cream, beating until combined. 
3. Gradually add confectioners’ sugar, beating until smooth.
4. Beat in vanilla.