For many, many years, one of both parts of this cake have made their ways into almost every birthday cake I've baked for someone else or requested for my own birthday. I am super picky about cake. The one I made for Keels on Monday — Hershey's Deep Dark Chocolate Cake and my mom's Cloudburst Frosting — is probably the only way I really, really like it; chocolate cake with chocolate frosting is way too much chocolate, yellow cake is good, I cannot stand cream-cheese frosting, buttercream is okay but Cloudburst is lighter and better, etc., etc., etc., etc. I'll drive you crazy if you let me. I've tried a couple of variations on this chocolate/white frosting combo (adding pastry cream layer, using a different cake recipe), but to me the cake you see above and the recipe I'll give you below are just about perfect together. The cake is so heavy and so dark and so moist, the frosting is light as a cloud. If you put it in the fridge for about an hour before you serve it? Oh. Do that.
Normally I wouldn't reprint a recipe as-is like this, but I live in fear that Hershey's will change their link or delete their web site or somehow I won't be able to find it again. The only thing I do differently from their recipe is switch out 1/2 of their 1 cup of boiling water with 1/2 cup of very hot coffee (you don't taste the coffee, but, as Ina taught me, a little bit of coffee brings out the flavor of the chocolate). So, with apologies to Hershey (and a link for high-altitude directions and more info):
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey's cocoa (I use either the regular or the Special Dark, whatever I happen to have)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water
1/2 cup steaming hot (brewed) coffee
1. Heat oven to 350 degrees F. Grease and flour two 9" round cake pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer for 2 minutes. Carefully stir in boiling water and coffee (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks and cool completely.
Now, the frosting for this cake is my mom's old recipe for something we in our family called "the milk and flour frosting." When I was growing up, she always made it for chocolate cake, too. We have never been able to find an official recipe for frosting like this, probably because we don't know what its official name is. When I first put it on the blog several years ago (and if you hang around here you'll remember me talking about several times since), I renamed it more romantically and called it Cloudburst Frosting. This frosting had a long history in our house of being very temperamental but it is totally worth it. We think we have it down now, but you have to do it exactly this way. You just do. Don't ask me why. We really do not know.
1/4 cup all-purpose flour
1 cup WHOLE (it has to be whole) milk
1 cup softened butter
1 teaspoon almond extract
2 cups sifted confectioners sugar
In a small pan, gradually add the milk to the flour, whisking them together into a totally smooth mixture — you don't want any lumps here. Simmer (barely) until thick over low/medium heat, whisking constantly so you don't get any lumps. (Do not walk away from the stove for even a minute — trust me. If you do get lumps, just push it all through a sieve.) You want it to be the consistency of pudding. Remove from heat and let it cool completely but NOT in the refrigerator (Mom says if you put it in the fridge it won't work). Let it cool for a few minutes, and then push a piece of plastic wrap down on the surface of the mixture (so a skin doesn't form) and let it sit on the counter for an hour or two or three until it's completely cool. Cream together the butter and almond; add the confectioner's sugar and beat on high for several minutes until it is very fluffy. Add the milk/flour mixture and beat until it is super fluffy. The frosting will sometimes appear to separate when you add the milk/flour mixture, but just keep beating it on high until it whips up into smooth, fluffy clouds.
To frost the cake, trim off the top of one round so it is flat, and mound half of the frosting on it. Put the other round on and mound the other half of the frosting on it. I never frost the sides because 1) I'm lazy and 2) I think it looks a lot prettier with bare sides. Top with accessories. Chill before serving for maximum deliciousness.
*Update: Sounds like this is called "Butter Roux Frosting" and is a traditional red velvet cake topping. Yay! Thanks guys!