Latest posts by Krista Palo (see all)
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Yesterday, I introduced you to Olympic Swimmer Crissy Perham, she was our guest on episode 7 of the Real Life, Real Passion podcast. Crissy is a talented coach, photographer, and a great friend.
When I asked Crissy what recipe she would like to share, she said it would either be comfort food or a dessert. (She’s a girl after my own heart!) She chose dessert.
This recipe for chocolate cake “is literally the only cake” she makes.
Who can say no to chocolate cake?
Gramma’s Chocolate Cake
The recipe originally comes from her husband Charlie’s Gramma.
It is also a great cake for people who are allergic to eggs, or for those who don’t use them in their cooking.
- 3 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 8 Tbsp cocoa powder
- 3/4 cup corn oil
- 2 tsp white vinegar
- 2 cups water
- 2 tsp vanilla
- 1 pinch salt (1/16 tsp)
- 1/2 cup butter (1 stick), softened at room temperature
- 1 box powered sugar (3 1/2 cups or 16 oz)
- 1 tsp vanilla
- 1/4 cup milk, approximately
Preheat the oven to 350° F. Mix the dry ingredients. Add the wet ingredients and mix until the lumps are gone.
Pour into an ungreased 9x13" pan and bake for 35-40 minutes.
Cool well before frosting.
Cream the butter with an electric mixer. Add the vanilla.
Alternate adding the powdered sugar and milk. Add the milk in splashes until it reaches the desired consistency.
This recipe does not use eggs.
Makes about 2 cups of frosting.
- 1/2 cup butter (1 stick)
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla
Melt the butter and add the cocoa powder.
Alternately add the powdered sugar and milk. Beat on medium speed with an electric mixer until the frosting has reached the desired spreading consistency. Add more milk if needed.
Stir in vanilla.
Crissy and her family usually serve the cake with white vanilla frosting, but you can add cocoa powder for a delicious chocolate frosting if you prefer.
Like many recipes that I have inherited from my grandmother, this one is a keeper.