Moist Chocolate Cake

From: Taste of Home

Ingredients:
1 1/2 cups cake flour (or 1 Tbsp cornstarch + 1/2 cup flour times three)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
2 squares unsweetened chocolate
2 Tbsp butter (no substitutes)
1 cup buttermilk (or 2 Tbsp lemon juice + milk to fill up 1 cup)
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
FROSTING:
1/2 cup sugar
4 1/2 tsp cornstarch
1/8 tsp salt
1 square unsweetened chocolate, coarsely chopped (I didn't see those words when I made this recipe - "coarsely chopped". It made no difference)
1/2 cup hot coffee or water
4 1/2 tsp butter
1/2 tsp vanilla extract

In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted. In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined.

Add the chocolate mixture and vanilla. Pour into a greased 8-inch square baking dish.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee (or water) until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.

What I did differently from the recipe:
Nothing. Oh, unless you count the fact that I misread the ingredients and put 4 1/2 TABLESPOONS of butter in the frosting instead of 4 1/2 TEASPOONS. Don't worry, it didn't change the flavor one bit. I just laughed so hard when I realized I did that.

What I'll do differently next time:
Put the correct amount of ingredients in the recipe.

Verdict:
Thumbs up! When Stephen tasted this he said, "This is so moist!" I then pointed out the recipe name to him. It was definitely easy and good. He was very impressed that the cake and frosting were both homemade but if I can do it, anyone can do it. This is great to make anytime you just need some cake to snack on! And who doesn't need that?

$$:
The only thing I had to buy for this recipe was the unsweetened chocolate, only because I only had a couple of ounces left from a previous box. I would have had to buy some more soon anyway. So this recipe cost me less than $3.

Printable version:

Ingredients:
1 1/2 cups cake flour (or 1 Tbsp cornstarch + 1/2 cup flour times three)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
2 squares unsweetened chocolate
2 Tbsp butter (no substitutes)
1 cup buttermilk (or 2 Tbsp lemon juice + milk to fill up 1 cup)
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
FROSTING:
1/2 cup sugar
4 1/2 tsp cornstarch
1/8 tsp salt
1 square unsweetened chocolate, coarsely chopped (I didn't see those words when I made this recipe - "coarsely chopped". It made no difference)
1/2 cup hot coffee or water
4 1/2 tsp butter
1/2 tsp vanilla extract

In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted. In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-inch square baking dish. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee (or water) until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.