friends and loved ones · in my kitchen · more cake, please

cake #21 black oil bundt

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

Beat together:
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. )

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