Welcome to Road 142 where I, Cara Crowley, a stylist and content creator chat and share about fresh + easy ideas for everyday life while exploring the backroads and farms of my beloved Northern California. I’m so happy you’re here!
1 teaspoon vanilla extract (I use organic, fair trade)
½ cup boiling water
For the Frosting
¼ cup high quality butter (I use Kerrygold)
1/3 cup cocoa
1 ½ cup powdered sugar
5 tablespoons milk or brewed coffee
½ teaspoon vanilla extract
Heat oven to 350 degrees
Combine dry ingredients in a large boil. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water, batter will be thin. Pour into greased and floured 9” round pan. Bake 30-35 minutes or until toothpick inserted into the center comes out clean. Cool 10 minutes, then turn cake out onto a wire rack to cool completely. Frost with frosting, if desired.
Melt butter in a double boiler. If you don’t have a double boiler because who does, you can also boil water in a saucepan and place a heat safe boil on the saucepan of boiling water. Stir in cocoa. Alternately add powdered sugar and milk (or coffee), beating on medium speed to get your desired frosting consistency. If your frosting is too loose, add additional powdered sugar. If your frosting is too thick, you can thin out with additional milk (or coffee).