Boxy, but good

Do you remember that movie – Crazy People? I happen to work in the marketing department of a company that makes products that are "boxy, but good," so I hear that line a lot. But, that's neither here nor there. Because today, the day after my 35th birthday, I want to talk about cake. My favorite cake. Topped with my favorite frosting. It's the cake that my mom's been making for as long as I can remember. It's the cake that I made often for friends in college and, 12 years later, I still get the occasional email from one of them, asking for the recipe. It's not fancy, or layered, or covered in decorations. It's dense, and chocolatey, and oh so delicious. It's boxy, but good. 



This giraffe whisk was my gift from Walter. He explained as I was opening it that I would have to share. I agreed, as long as he would help make my cake.


Sour Cream Chocolate Cake
2 1/4 cups flour
1/3 cup cocoa
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter
3/4 cup water
1/2 cup sour cream
2 eggs
Heat oven to 350°. Grease and flour a jelly roll pan.
Combine dry ingredients. Bring butter and water to a boil. Add to flour mixture and mix until moistened. Add sour cream and eggs. Mix on medium for 3 minutes. Pour batter into pan. Bake for 25-30 minutes. Cool completely before frosting with:

Heavenly Icing
1 cup milk
1/4 cup flour
Cook until thick. Cool.
1 cup sugar
1/2 cup shortening
1/2 cup butter
Beat until fluffy.
Add flour mixture. Beat well. Add 1 tsp vanilla. Beat until fluffy. 
Keep this cake in the fridge and enjoy it cold with a glass of milk.