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This is a very traditional chocolate cake recipe that’s found everywhere in the central part of Pennsylvania where I grew up. This particular recipe came from a middle-school home ec class. This is our every day go-to chocolate cake. It’s super moist and rich. I prefer it plain or with this peanut butter icing. My grandfather used to eat it in a bowl with milk, and I remember sitting beside him, digging into my own milky bowl of cake. Sounds strange, I know, but the creaminess of the milk works well with the richness of the peanut butter and chocolate!
While I rarely eat it in a bowl now, I still love to make this cake for my family. It’s easy to make and comes together with simple ingredients that I always have on hand. Better yet, it can be halved if I don’t need a full cake – and I love the versatility of that. While I’m always happy to have a whole cake in my house, my waist isn’t – so this is a nice option to have.
- 2 c. sugar
- 3 c. flour
- 2 t. baking soda
- 4 T. cocoa
- 2 t. vanilla
- 2 c. water
- 1 t. salt
- 2 T. vinegar
- 1/2 c. softened butter
- Mix all ingredients together well.
- Pour into greased pans and bake in a preheated oven at 350 degrees for 35-40 minutes.
- Chill.
- Or, for cupcakes, bake for 20 minutes at 350.
- You MUST use white sugar and white flour for this cake! It is decidedly different when white-wheat flour is used.
- 3 c. powdered sugar
- 2 scoops of peanut butter
- 1/4 c. milk
- Mix together.
- Taste.
- If too runny, add some more peanut butter or sugar.
- If too stiff, add a bit more milk.
- This is one of those recipes that requires a bit of taste-testing, but it's well worth it. 🙂
