All-in-One Chocolate Cake & Frosting Recipe, 5/16/13

ChefMark Abernathy{}{} Loca Luna and RedDoor



28 oz packages of cream cheese{} softened

1cup butter{} (2 sticks){} softened{}{}

2Tablespoon vanilla extract

2/3{} cup milk

1{} 2 lb. package powdered sugar

4oz. unsweetened chocolate{}{}{} melted

1/2cup cocoa powder{}{}{} unsweetened{}{} sifted


Addto Frosting mix to make the cake mix

4{} large eggs{}{}lightly beaten

1teaspoon vanilla

2 1/2{} cups{}{}{}all purpose flour

1tsp baking powder

1/2{} teaspoon salt

2/3cup water{}{} room temp


Preheatoven to 350 F.{} Generously grease andflour a Bundt or sheet baking pan or lay out cupcakes.


Frosting:Inlarge mixing bowl, beat cream cheese, butter and 2 teaspoons vanilla extract:mix well. Add powdered sugar alternately with milk, beating 1-2 minutes. Meltchocolate in 2 tablespoons butter, and then add in until blended. Slowlyincorporate cocoa powder. Remove 2 3/4 cups of frosting from bowl to a ziplock bag. Chill.Cake:Withmixer on slow,{} add to the remainingicing mixture, 1 teaspoon vanilla extract and eggs, one at a time, scrape thebowl with each addition; beat until blended. In separate bowl, combine flour,baking powder and salt. Add flour mixture to frosting mixture alternately withwater; blend well.Pourinto prepared pan and bake 65-70 minutes or until toothpick inserted in centercomes out clean. Cool 30 minutes. Remove frosting from fridge, and set aside.While cake is still warm, use a knife to loosen the cake from the sides of thepan. Cool completely before removing from pan. Place cake on serving plate andtop with frosting.ForCupcakes: Line 2 or 3 muffin pans with paper liners. Pour to fill halfway, andbake 25 minutes, or until a toothpick comes out clean. Cool completely beforefrosting. For Sheetcake: Pour batter into a generously greased and floured 9x13-inchbaking dish. Bake 35 to 45 minutes, or until a toothpick comes out clean. Coolcompletely before frosting.