Meg Logan’s Blog

Well, It went very well. I made Slow Roasted Garlic and Lemon chicken. (It was very bitter, and I didn’t really like it.) But I got the recipe from here and No one else commented on it being bitter, they all ate up. I think they were being polite. It’s too bad that it came out bitter. Anyway, I made fresh Asperagus to go with that, and a Corn Chowder, which turned out very well. Also they brought a nice salad, and the drinks. We also had this amazing chocolate cake. And it is my mother’s recipe, with my frosting ideas. This is the cake:

Double Dutch Chocolate Cake (my creative title!)

1 3/4 Cups flour (all purpose)
2 cups sugar
1/3 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
2 eggs
1 cup BOILING water
1 cup milk soured with vinegar (pour a bit of white vinegar in the bottom of the measuring cup then fill with milk let stand a bit)
1/2 cup oil
1 tsp vanilla
1tsp salt

Mix the dry ingredients together, whisk well.
Mix the wet ingredients (minus the boiling water) together, whisk well, then add the waster, then add all to the dry ingredients.
Incorporate until smooth and very liquidy.

pour into two crisco’d and floured round 8 or 9 inch pans

bake at 350 for approximately 50 minutes, usually takes a bit less than this at my house. Inserted toothpick comes up clean, or with a few crumbles, not wet.

let cake cool in pans for about ten minutes then remove to wire rack let cool untill cool to the touch. Meanwhile make this:

Between Layer Frosting

approximately 1 cup heavy whipping cream
about 1/4 cup cocoa powder
and 1/4 cup or less confectioner’s sugar

place all ingredients in a cold bowl (I stick a big pyrex glass bowl in the freezer for about 15 minutes before hand)
beat on high until cream is thick and fluffy, about 5 minutes??

set aside.

In another large bowl mix up the top frosting:

Chocolate Glaze

1 1/2 cups confectioners sugar
2 TBL cocoa powder (unsweetened)
1 TBL milk (i used whole milk but you can use skim or anything you like)
1/2 tsp vanilla
(bowl of room temp water set aside with a TBL measure)

sift or whisk together the cocoa and sugar, then add the vanilla and milk, beat on high or medium high until it is incorporated (it gets a bit crumbly) then slowly begin adding a tablespoon of water at a time while beating until it is the consistancy you desire. I use about 2 TBL or 2.5, You don’t want it to be too runny, but so that it will SLOWLY drip off the sides of the cake.

By now the cake should be cool. Put the first layer on the cake plate you intend to use. Spoon the whipped topping onto it and spread evenly, do not cover sides only the top of the cake.
Add the top layer, make sure it is inverted, so that the flattest part is the top, and the slightly rounded side is in the middle, press it into the whipped topping to make the top level.
Now be sure it is centered and on a level surface.
pour the glaze onto the center of the cake, allow it to slowly spread to the edges. You can help it along a bit if you use the back of a spoon or spatula, start in the center and make a spiral towards the outside edge.

This cake should be refridgerated until served. And any left overs do best in the fridge.

Hope you all enjoy, It is an AWESOME cake.

Mrs. Meg Logan