Chocolate cake recipe perfection

Preparation time: 20 min
Marinating time: 10 min rest time
Cooking time: 30 min
Serving Size: 8
ingredients
cake:
2 1 / 4 cups (560 ml) all-purpose flour
6 tbsp (90 mL) cocoa
2 tsp (10 ml) baking soda
1 / 2 tsp (2 mL) salt
3 / 4 cup (190 ml) butter
2 cups (500 ml) brown sugar
3 eggs
1 / 2 cup (125 mL) milk
2 tsp (10 ml) vanilla extract
1 / 2 tsp (2 mL) almond extract
1 cup (250 ml) water, boiling
icing:
5 tbsp (75 mL) cocoa
1 tsp (5 ml) vanilla extract
2 cups (500 mL) icing sugar
3 tbsp (45 mL) water, hot
1 egg
2 / 3 cup (170 ml) butter, softened
stages
-Preheat oven to 350 ° F (180 ° C).
-Cake: Sift together flour, cocoa, baking soda and salt in a bowl.
-In a large bowl, cream the butter. Add brown sugar, vanilla, almond extract and mix. Add eggs one at a time.
Inco poser-flour mixture to butter mixture alternately with egg-milk.
-In the end, add boiling water and species.
-Place in a loaf pan or 13x9-inch (3 L) greased.
-Bake for about 30 min to 350 ° F (180 ° C) for the loaf pan, 30 minutes for 13x9 pan or until a toothpick inserted in center comes out clean.
-Icing: Sift cocoa and icing sugar together. Add hot water. Add egg, butter and vanilla essence. Refrigerate for 1 hour before frosting on cooled cake.