This cake is one of my husband, Allen's, specialties. My sisters always ask him to make it when they come for a visit. It really is the moistest, chocolatiest, most yummiest cake around. The only such cake that could prompt me to use a grammatically incorrect double superlative without pause.
But Allen doesn't make it in a cookie sheet pan, like most people do. He makes it in a 9x13 casserole dish, which is what helps make the cake so dense and moist. And he added cinnamon, whole wheat flour, and some extra chocolate to the recipe . . . all winners.
Allen has made this cake so many times that you'd think he could whip one out in no time. But that hubby o' mine is nothing if not
Al usually asks me to make the frosting, because I'm a bit better judge of a good frosting consistency. It's pretty basic: 1 melted half cup of butter, 1/3 cup of cocoa, 3 cups of powdered sugar, a splash of vanilla and a splash of whole milk. It's hard to wait until the cake is cool to frost it.