Now, another installment of Culinary Improv. This particular recipe comes from the DH’s family, designed to be simple and easily prepared. It has turned out wonderfully every time we’ve made it, even in our slightly less than Martha Stewart-perfect kitchen, and has received raves from our resident taste-testers, his work colleagues. We present it for your chocolate indulgence now. Enjoy!

Lauridsen Chocolate Cake with Chocolate Buttercream Frosting

Chocolate cake:
500 g Sugar
250 g Flour
6 tbls Cocoa
2 tsp Vanilla sugar
2 tsp Baking Powder
6 Eggs
250 g Melted butter or margarine
1 dl coffee or juice

Chocolate buttercream frosting:
500 g Confectioner’s sugar
115 g Butter, softened
1 tsp Vanilla extract
3 tbls Milk
115 g Cocoa

Cake:
Mix dry ingredients together thoroughly, add liquid ingredients and mix thoroughly, pour into cake pan and bake at 200 degrees C for 50 minutes to an hour, until knife or toothpick stuck in the middle comes out clean. Cool on rack or counter.

Frosting:
Mix ingredients together thoroughly, beating in large bowl until smooth; spread over cooling cake, making designs as desired. Feel free to lick all bowls and beaters clean.

This cake can also be enjoyed without frosting, with the addition of chocolate chips, marshmellows, with a large scoop of vanilla ice cream, or with a large glass of cold milk. Indulge yourself in the chocolate!

😀