Oh, friends. Wow wow wow.
Chocolate cake on the loooooose!
This weekend I was gifted with a super-fun birthday surprise: Bjork whisked me away to Austin for a weekend of TACOS! And other things. But honestly, mostly tacos.
We packed in about twenty minutes – and by packed, I mean we ripped into my box of summer clothes that was still sealed up tight in the basement, washed, unwashed, wrinkled, ill-fitting, out-of-date, you know how it is, and tossed everything into a bag. And one 15-minute Lyft ride later, we were checked in at the airport, preparing to hop a flight to Texas.
This has been a hard season of life for us, and this birthday is a strange one for me. Okay, strange is a total euphemism. It’s sad. It’s lonely. It’s hard to feel like Happy Birthday when the birthday slash entire life I imagined was supposed to be so different.
But it’s still a birthday, and even sad birthdays still deserve cake.
INGREDIENTS
CAKE:
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup boiling water
CREAM CHEESE FROSTING
- 1 cup cream cheese
- 3/4 cup butter
- 1/2 tablespoon vanilla
- 6 cups powdered sugar
CHOCOLATE BUTTERCREAM
- 1 cup butter, 8 ounces
- 1 3/4 cups cocoa powder, 5 ounces
- 6 cups powdered sugar, 25 ounces
- 1/2 cup plus 3 tablespoons milk
- 2 teaspoons vanilla
You can make this recipe here
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