Baker’s One Bowl Chocolate Cake
6 squares Baker’s semi-sweet baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
2 tsp. vanilla
2-1/2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups water
Preheat oven to 350F.
Microwave chocolate and butter in a large microwaveable bowl on high 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Stir in sugar.
Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended.
Add vanilla; mix well.
Add 1/2 cup of the flour, the baking soda and salt; beat until well blended.
Add remaining 2 cups flour alternately with water, beating until well blended after each addition.
Pour evenly into 2 greased and floured 9-inch round cake pans.
Bake 35 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 10 minutes; remove from pans.
Cool completely on wire racks.
Spread with frosting. (I make the Baker’s One-Bowl Chocolate Frosting recipe I’ve also posted.)
Baker’s One Bowl Chocolate Frosting
4 squares Baker’s unsweetened baking chocolate
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1/2 cup (1 stick) butter or margarine, softened
2 tsp. vanilla
1/3 cup milk
Microwave chocolate in large microwaveable bowl on high 1-1/2 minutes, stirring every 30 seconds.
Stir until chocolate is completely melted. Cool 5 minutes or to room temperature.
Add sugar, butter and vanilla.
Gradually add milk, beating with electric mixer on low speed until well blended.
If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.