Chocolate cake

Big Joe shares Pam’s extra moist chocolate cake


This Mother’s Day, take the time to whip up something delicious that Mom will love. She deserves a rare treat of indulgence. This extra moist chocolate cake is the way to go for dear mom. She will appreciate every bite because it was prepared by you and has an exceptional flavor. Some of you may be worried, I know, I’m really not a dessert guy, I know that’s hard to believe. You can get up now and stop laughing, I’m serious.

I like desserts but I am not very fond of them. I’ve seen friends of mine eat two bites of dinner and take down a seven-layered chocolate rash that towers twenty to thirty feet in the air! Incredible!

Having said that, some friends insisted that I include a lot of desserts in my cookbook. So I have no choice. I have to include a lot of desserts because I really don’t want to have to deal with a woman who has been denied her dose of chocolate.

Thanks to Pam Rivera from Egg Harbor Township who gave me this recipe for what she says “is by far the smoothest chocolate cake” she has ever tasted. Pam says she thinks the recipe was passed down from her mother’s sister who had a knack for making food more palatable.

Thanks, Pam, for the recipe, and thanks for fueling my friends’ desire for chocolate there.

You will need:

2 cups of flour
2 cups of sugar
3/4 cup cocoa
1 teaspoon of cooking power
2 teaspoons of baking soda
1 teaspoon of salt
1 cup of milk
1 cup of hot coffee (not instant)
1/2 cup oil
2 eggs
1 teaspoon of vanilla

How to assemble it:

Mix the ingredients in the order listed. Preheat the oven to 350 degrees. Butter and flour two 9-inch round cake pans. Bake and check after 40 minutes in the center. It’s done when you can push in a toothpick and it comes out clean.

Let cool for 10 minutes, then remove molds to cool completely on a wire rack. Frost with your favorite frosting or use Melissa Stephens’ chocolate frosting below. Enjoy

Melissa’s Favorite Chocolate Frosting:

6 tablespoons of softened butter
1/3 cup cocoa
2 2/3 cups unsifted icing sugar
1/3 cup of milk
1 teaspoon of vanilla

Beat softened butter in a small bowl with a mixer. Add the cocoa and icing sugar in small amounts, alternating with a little milk until everything is incorporated. Add the vanilla at the end and mix until well blended. If too thick, add a little more milk until it is perfect.

Click here for more Big Joe’s Weekend Recipes

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