Rich Chocolate Cake With Caramel Frosting

This cake won’t win any beauty contests-but you probably won’t hear anyone complain as they’ll be too busy eating.

The chocolate cake is very assertive (with ¾ cup of Droste powdered cocoa) and the buttery caramel frosting makes a nice compliment.


For The Cake:

2 cups all purpose flour, sifted
2 cups sugar
¾ cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/8 teaspoon salt
½ cup oil
1 cup hot coffee
1 cup milk
2 eggs

Preheat oven to 350 degrees F.

Mix dry ingredients together. Add wet ingredients. Mix just to combine-batter should be lumpy. It will appear very thin.

This cake will work best in a 9x13 pan (I really chose the wrong pan for this today, but was able to salvage it).

Bake 35-40 minutes or until toothpick tests clean.


Frost while still slightly warm.


For the Frosting:

½ cup unsalted butter
1 cup packed brown sugar (dark or light)
¼ cup milk
1 ¾-2 cups sifted confectioner’s sugar

Melt butter in saucepan. Add sugar and stir 2 minutes. Add milk and cook until it comes to a boil. Remove from heat and cool. Add powdered sugar until you reach the thickness you prefer.

Both recipes come from:
Amish and Mennonite Kitchens by, Good and Pellman