Okay, friends! Week 21 rolled around and I realized it was time to bake a birthday cake for my dear friend, Leslie.
This is my sweet mom, my friend,Leslie, and I at a Lookouts game just last weekend. We chatted the time away at the game. But, while we talked, I managed to squeeze out of Leslie (hopefully without her knowing) what kind of cake she might like. Now, I know Leslie loves a good red velvet cheesecake – but, I’m making bundt cakes – not cheesecakes… so, I had to figure something out! She mentioned a “black oil cake” – and I had never heard of that!
Of course, my curiosity was roused and I went home in search of a black oil cake recipe. Guess what I found? It is chocolate cake – but not just any chocolate cake! It is dark, rich, thick chocolate cake full of egg yokes and buttermilk, covered in more satin-y smooth chocolate.
I had to go for it! And, according to Leslie it was phenomenal. Her family devoured it! That makes this baker’s heart super happy!
Here’s to a Happy Birthday for Leslie and to finding a new amazing cake recipe! 🙂
Cake # 21 Black Oil Cake
1 cup oil
1 cup buttermilk
3 egg yolks
1 tsp vanilla
sift together and add to the wet ingredients:
2 cups sugar
1/2 c cocoa ( I used hershey’s dark)
2 cups flour
1 tbsp soda
1/4 tsp salt
Mix all of the ingredients, then add 1 cup of boiling water and stir gently until combined. Pour into prepared pan.
Bake at 325 for 1 hour.
When the cake is mostly cooled, remove it from the pan and make this frosting:
1 stick of butter, 6 tbsp of buttermilk, 3 3/4 cups of powdered sugar and 4 tbsp of cocoa.
Bring butter, buttermilk and cocoa to a boil. Remove it from the heat and add the sugar and vanilla. You can add nuts, but I did not use nuts. Pour over the cake. ( did not use all of the frosting on the bundt cake, but I’m sure you’d use it all on 9×13 cake. )