Chocolate Birthday Cake

Ain’t no party like a birthday party!

Today is my mother’s birthday. After much deliberation that included both a Wikipedia search for Oprah’s age and a calculator, Taylor and I confirmed that it is, officially, her 57^th birthday. Sounds about right.

Our family, not being particularly keen on parties or any sort of organized affair that involves preplanning, celebrated with cake this past weekend. This particular chocolate cake has been a staple for birthdays around here (unless you’re my sister and get your birthday cake free from work) for at least a bazillion years and I couldn’t be more appreciative. It is one of those ridiculously moist cakes that require a full glass of milk to make your way through, and there is surely no skimping on the chocolate. It is also one of those cakes that, every time it’s made, my mom will go forth and wax ON and on about the icing, which requires twelve minutes of boredom with a beater, and how delicious and sweet and incomparable it is to any other cake topping. This happens without fail and is entirely endearing (almost as endearing, I imagine, as she finds constantly pausing/posing for my incessant photography.)

So, happy birthday Mumsie–I hope you enjoyed your icing and the cake that went with it!

CHOCOLATE BIRTHDAY CAKE

1 ¾ cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup boiling water
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)
½ cup. vegetable oil
1 teaspoon vanilla

For the icing

½ cup butter

6 tablespoons shortening

1 cup sugar

3 tablespoons flour

2/3 cup milk

1 teaspoon vanilla
Preheat oven to 350 degrees. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in large mixer bowl. Gradually add eggs, water, buttermilk, oil, and vanilla and beat for two minutes on medium speed (batter will be very thin.)
Pour into greased and floured 13×9 inch pan or two 9 inch pans and bake for 35-40 minutes or until toothpick comes out clean.

For the icing, cream together butter, shortening and sugar. Gradually add flour and milk and beat on high for twelve minutes. Beat in vanilla.