This cake recipe comes from Cathie Beitler, a Mission President's wife in Sao Paulo Brazil in 1977-78. My parents, me, and siblings Paulo, Layne, and Duella were living there at the time and became close to the Beitler family. This cake was indeed the favorite of the missionaries. Moist and delicious with a creamy frosting stirred up on the stove, it also became the Birthday cake of choice for my son, Jacob, a returned Brazilian missionary himself, from the Brazil, Rio de Janeiro North Mission, 2000-2002.
Mission Favorite Chocolate Cake
Step 1:
1/2 cup melted butter or coconut oil
1 1/2 cups granulated sugar
2 eggs
In large mixing bowl, cream butter and sugar; add eggs and whip with beaters until smooth.
Step 2:
1/2 cup milk
2 teaspoons baking soda
In measuring cup, stir together the milk with the baking soda until dissolved. Set aside.
Step 3:
1/2 cup unsweetened powdered baking cocoa
2 cups all purpose flour
1 teaspoon salt
Whisk together these dry ingredients and add them alternately to the cream mixture with the 1/2 cup milk and soda. Mix briefly until smooth.
Step 4:
1 cup water, scalding
Add the water slowly and carefully into the chocolate mixture, stirring slowly with wire whisk, until thoroughly combined.
Step 5:
Add 1 teaspoon vanilla, stir in.
Pour into a greased 9x13 cake pan. Bake at 350 degrees for 25-30 minutes until tooth pick comes out clean from center.
FROSTING
1/2 cup butter
6 Tablespoons milk
1/4 cup unsweetened baking cocoa
2-3 cups powdered sugar
1 teaspoon vanilla
In medium sauce pan, melt butter; add milk and bring to a boil for one minute. Remove from heat. Add powdered sugar and beat with electric beaters until smooth. Add vanilla. Let set for 15 minutes. Frost cake.
You can make these into two round layers if desired. You will need to perhaps make the frosting a little thicker so it stays in place.