A few weeks ago, I gave nonstop tours of Henry Street Settlement (my place of employ) to nearly 200 visitors during Open House New York and, in a moment of insanity, invited my children and their others to dinner that night. When I arrived home at 6:30, the DH was in the midst of a pasta cooking frenzy, but something was missing -- dessert. And so, fortified by a cocktail, I decided to whip up a simple chocolate cake I knew would please all.
I chose an oil-based (instead of butter) cake because I didn't have time to let the butter come to room temperature. (There's a way to do this in the microwave, but I've never quite mastered that skill.) One sacrifices a bit of flavor when making an oil cake, but the mouth feel, moistness and ease of preparation of these cakes can't be beat.
The layers are not gorgeous straight from the oven. That's what frosting is for. Luckily, I had some vanilla buttercream left over from a previous cake foray, but if you don't, it's not hard to make.
Sprinkles add a festive touch.
Below are the DD and her fiance Josh, enjoying the cake. (Note the Henry Street coffee cup.)
A reader just pointed out that this recipe is identical to that on the Hershey's cocoa can. Here's the method they use (a bit less complicated than mine):