Finally, the chocolate cake recipe is here! Ok, so I made vanilla cupcakes filled with chocolate instead of a layer cake, but it’s still the same recipe. I’m taking these bad boys to a bake sale at our local Habitat for Humanity. Come by if your in the area!

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Mom’s Cake Recipe

This recipe is based on my mom’s chocolate layer cake recipe, which starts with a basic yellow cake recipe. You can tell I’ve used this recipe many, many times!

All it takes to make the cake is flour, milk, sugar, vanilla, butter, & eggs. The butter was sitting on the stove to help soften it up – one of Mom’s tips! My tip is to measure everything out before you start mixing. ; )

The eggs need to be separated first & I love to use this egg separator I got from Pampered Chef a bajillion years ago. The link is to something similar.

Once the eggs are separated, it’s time to whip the whites into shape. Fluffy!

Next the butter & sugar needs to be beaten until smooth & creamy. Then add in the remaining ingredients, including the egg yolks, & beat them until well combined. I usually alternate the wet & dry until it’s all in.

Once the batter is ready, fold in the egg whites until well combined. I like to use my pancake pourer to fill the cupcake liners. My handle has broken on this one, so it’s time for a new one! Although I’ve had this for years, I think I may try this stainless steel one next.

Pop everything in the oven & then it’s time to make the icing!

Chocolate Icing

This chocolate icing is a hot, sauce like icing. Another great tip from Mom, is to put the butter in a sauce pan & set it on the back eye with the vent. While the oven’s pre-heating & the batter’s being made, the butter is also melting!

This icing calls for 6 heaping tablespoons of cocoa – add I mean heaping!

Add the cocoa to the butter & combine. Then add the sugar & combine. The evaporated milk goes in last. Stir & heat until it’s all combined & thickened. Yum!

The great thing about this icing is that you don’t have to wait for things to cool off before using it! I used the larger cupcake corer to take out some of the center of each cupcake.

Then I filled the centers with the yummy chocolate icing, drizzling some on the tops. I decided to put the centers into mini cupcake liners & drizzle icing over them too. Cupcake bites!

This recipe makes about two dozen cupcakes. Since these will be sold individually at the bake sale, I decided to make two dozen more in a different flavor. Originally, I was going to make a cupcake version of the Spiced Pecan Pumpkin Pound Cake, but I only had chocolate pudding mix.

So, these are chocolate pound cakes with a spiced pecan & mini chocolate chip topping. One more tip before I let y’all go – a pan sitting over the back eye gets hot too! That’s why this cupcake bit the dust before it ever got baked. Boo!

The recipe is below so you can make some cupcakes too! I hope y’all will stop by the bake sale at the Crisp Area Habitat tomorrow if you are in the area. Have a great weekend!