Perfect Chocolate Cake
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If you bake, and I mean REALLY bake, then you know how much easier life is with a stand mixer. A little hand-held just doesn’t do the trick when you want to power through several dozen cookies. Plus, a hand mixer cannot knead your bread for you or turn the bowl to keep the mixing even. I’ve even burned out a Hamilton Beach® Mixer (the regular hand mixer style) when I was making a particularly stiff cookie dough last Christmas. Most stand mixers don’t even bat a proverbial eyelash in that kind of task. Plus, the Eclectrics® Mixer looks hip sitting on your counter. 
For example, my infamous Perfect Chocolate Cake is one of those recipes that work best with a product like the Hamilton Beach® Stand Mixer, because you need to get that batter super smooth and you have to make whipped cream that is stiff enough to hold up between the layers.
This cake, by the way, is addictive. I have more requests to bring this to gathering and parties than anything else I bake.
Perfect Chocolate Cake
1 cup unsweetened cocoa
2 cups boiling water
2 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
2 1/2 cup sugar
4 eggs
1 1/2 teaspoon vanilla
Combine cocoa and water with whisk until smooth. Sift flour, soda, salt, and baking powder. Set aside.
Mix at high speed butter, sugar, eggs, and vanilla until light (5 minutes) at low speed. Add flour mixture alternately with cocoa mix.
Bake at 350º in three 9-inch pans for 25 to 30 minutes. Cool 10 minutes. Remove and cool on racks.
To Assemble: Use 1/2 filling mix on first and second layers. Place third layer on top and frost (frost the sides first) Refrigerate.
Perfect Chocolate Cake Filling & Frosting
Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanillaFrosting:
1 package (6 ounce) chocolate chips
1/2 cup light cream
1 cup butter
2 1/2 cups powdered sugar
In pan, combine chips, light cream, and butter. Heat until smooth. Remove from heat and whisk in sugar.
In bowl set over ice, beat all filling ingredients until they hold their shape.
I used to have my grandma’s old Hamilton Beach Stand mixer and it was a champ.
Nowadays I am looking forward to my own customized KitchenAid.
It’s gonna be chrome and have my nickname engraved on it.
It’s pre-ordered, but I’ve got to have the scratch to pay for it.
Thank goodness they’re patient people.
That cake recipe is similar to my grandma’s.
BTW…what’s ’shipped’ cream?
I DO enjoy the German Chocolate cake.
Yummy for the tummy…
HEY! You’re supposed to be cutting back, lovely…
ahem.
I shan’t mention our clever plan.
Cunning, even.
I can always count on you to find my more amusing typos.
I fixed that.
Yep, I might not be making this cake for myself anytime soon, but it will definately be present at the engagement party.