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  • LeRoy's Brown's CHOCOLATE CITY CAKE

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    LeRoy's Brown's CHOCOLATE CITY CAKE
    Prep time:
    Cook time:
    Servings: 24
    by Maestro Micaele Sparacino
    3 recipes
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    I created this cake while running a cafe in a gay bar at Dupont Circle in Washington, D. C. called the Fireplace during the 1980's. D. C. is often called "Chocolate City" because of it's minority majority, thus the title is an affectionate tribute to our hometown. This is a very dark, moist, and exceedingly rich cake. My friends jokingly referred to it as "Death by Chocolate!" It is guaranteed to satisfy your deepest Chocolate cravings.

    Ingredients

    • 2 cups granulated sugar
    • 1 ¾ cups self-rising flour (or 1 ¾ cups all purpose flour, plus 1 ½ tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt)
    • ¾ cup dark cocoa
    • 2 large eggs
    • 1-cup evaporated milk
    • ½ cup vegetable oil
    • 1-tbs vanilla extract
    • 1-cup boiling water
    • Syrup: 1-cup sugar boiled several minutes with ¾ cup of water and 1-tbs vanilla extract.

    Directions

    1. Preheat oven to 350 degrees F. Grease and Flour a 9x13 oblong cake pan. Mix together sugar, flour, leavenings, and cocoa in large mixing bowl. Now add eggs, milk, oil, and vanilla, and blend with mixer on medium speed until well blended (about 2 to 4 minutes).
    2. Mix in boiling water. Batter will be thin. Pour batter into cake pan and bake until done or when toothpick comes out clean, about 1 hour to 1 hour 20 minutes. Cool completely on wire rack. With a bamboo kabob stick make holes over the top of the cake and brush well with the syrup. When the syrup has penetrated the cake, you may now ice it with a dark fudge butter-cream icing.
    3. DARK FUDGE BUTTER-CREAM ICING
    4. Mix until creamy and a good spreading consistency 3 cups powdered sugar, ¾ cup dark cocoa, 1 stick melted butter, 1-tbs vanilla extract, and 1/3 cup table cream or canned milk.

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