The Best Chocolate Cake Recipe Ever

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This seriously is the best chocolate cake recipe ever. Found on http://www.addapinch.com by my best friend Dawn and given the stamp of approval by my son. My daughter was the first to make this cake by herself after she told me she wants to be a cake baker. I’ve made it several times since.

Ingredients;
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Directions;
Preheat oven to 350 degrees. Spray two 9 inch cake pans with cooking spray and lightly flour. Mix all dry ingredients in a large bowl, whisk together. Add milk, oil, eggs, and vanilla on medium speed, add water until air is added to batter. Place batter in cake pans and cook for 30-35 minutes
Allow to cool for 10 minutes and then remove from cake pans, cool completely before frosting.

Frosting;
Ingredients;
1 1/2 cups butter, softened
1 cup unsweetened cocoa
5 cups confectioners sugar
1/2 cup milk
2 tsp vanilla extract
1/2 tsp espresso powder

Directions;
Cream together butter and cocoa powder. Add sugar and milk this way; 1 cup sugar and 1 TBS milk at a time, mix on high. Add vanilla and espresso powder. Add more milk if dry, add sugar if too wet.

Chicken Kebabs with Avocado Dip

I’m back to college and trying to juggle studying, children, and work with my personal life. That means less time to share recipes but I haven’t stopped cooking. Cooking gives me a break from studying and relaxes me. This is a rather simple recipe I found in Jamie Oliver’s book titled Jamie does Spain, Italy, Morocco, France, etc. etc. Love his recipes and books and this one is simple and delicious.

Ingredients;
4 boneless chicken breasts
4 pitas or flatbreads (Olga bread works well)
1 lemon

For the marinade;
Fresh ginger, peeled and finely grated, thumb size piece
1 TBS hot paprika
1 tsp turmeric
1 tsp coriander
3 TBS olive oil
sea salt and freshly ground pepper

For the avocado dip;
2 ripe avocados
1 tsp ground cumin
2 cloves garlic, peeled and very finely chopped
1 fresh green or red chile, de-seeded and finely chopped
2 TBS extra virgin olive oil
Juice of 1 lemon

Directions;

Cut chicken into pieces for kebabs and mix marinade ingredients together, combine with chicken and cover with plastic wrap, place in fridge for 30 minutes or overnight. Make avocado dip and set aside. Place chicken pieces on skewers, grill for 5-7 minutes on each side and serve with bread and avocado dip.