(photo taken by Michelle Taylor)

It’s been a while, but we finally got around to celebrating Rob’s birthday.  I missed his 39th, I was in NYC for work.  I missed his 40th (YES  I KNOW…I AM TERRIBLE!!)  I had just moved to Seattle a few days before.  I returned from China the morning of his 41st (and he worked that night anyway…)  But with our BFFs and family in town, we decided to do it right.

So, well, you know me, I searched and searched for a cake recipe.  Now, if you have been to The Old Creamery Grocery in Cummington, MA, then you are familiar with Perry’s AMAZING CHOCOLATE CUPCAKES.  Sheesh, I sure do miss them.  This recipe comes close, but not quite the same.  It will do, now that I’m over 3000 miles away.

Chocolate Cake Recipe

(from Epicurious.com)

• Shortening, as needed
• 2 cups all-purpose flour, plus extra for the pans
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (6 ounces) unsalted butter, at room temperature
• 2 cups sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups whole milk

1. Preheat the oven to 350°F.

2. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and grease and lightly flour the bottom and sides. If you are making cupcakes, line the cups with paper liners.  (I highly recommend lining the pans with parchment paper.  I was amazed how easily the cakes came out of the pan).

3. In a medium bowl, whisk together the 2 cups flour, the cocoa powder, baking soda, baking powder, and salt.

4. Using an electric mixer on medium to high speed, beat the butter in a large bowl for 30 seconds. With the mixer on medium speed, gradually add the sugar, about 1/4 cup at a time, beating each addition 3 to 4 minutes or until well combined. Using a rubber spatula, scrape down the sides of the bowl; continue beating on medium speed for 2 minutes more, until the mixture is smooth and creamy. Add the eggs 1 at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.

5. With the mixer on low speed and beating until just combined after each addition, beat the flour mixture into the butter mixture in 3 additions, alternating with 2 additions of the milk. With the mixer on medium to high speed, beat the batter for 20 seconds more.

6. Using a rubber spatula, spread the batter in the prepared pans. Unless your project directions indicate otherwise, fill round, square, rectangular, or shaped pans two-thirds full; fill cupcake cups two-thirds full. Bake the cake(s), 350 for 25 -35 minutes; each cake is done when a toothpick inserted in the center comes out clean.

7. Transfer the cake in the pan to a wire rack. Cool in the pan for 10 minutes, then invert onto the rack, lift off the pan, and peel off the waxed paper. Let the cake cool completely on the rack. Remove cupcakes from the pans after cooling for 15 minutes.

Vanilla Cream Cheese Icing

(from Epicurious.com)

• 12 ounces cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

(photo taken by Michelle Taylor)