Hurry Up Chocolate Cake

This is a recipe from a generous friend whose family we lived a short time with, while transferring out of Germany about 5 years ago. Although this super easy recipe has been in her family for a long time and was attached to numerous family stories, she was gracious enough to share it with us. Every time I make this cake I think of her amazingly infectious free spirit and her superhuman ability to make even the dreariest of German rainy days fun in an effortless and easy manner. I now make this cake so often that my recipe is permanently covered with a fine dusting of cocoa powder and smeared blobs of chocolate batter, for me that is the true sign of a well loved recipe. This cake is so rich and moist that I rarely ever bother to put frosting on it, one; because I haven't found a good recipe for frosting and two; I usually can never wait for the cake to cool completely before cutting a slice. This recipe translates well into cupcakes, or layered birthday cake and is an instant kid pleaser. If I remember correctly my friend, now in the far east, gave me this recipe while teaching her 7 year old daughter how to make it, if that doesn't vouch for easy then what does.

2 Cup flour
2 Cup Sugar
2 teaspoon baking soda
1/2 Cup cocoa (I use the richest cocoa I can find)
1/4 teaspoon salt
1 Cup vegetable oil
1 Cup Buttermilk
2 Eggs
1 Cup Boiling Water

1. Preheat oven to 375F. Butter and cocoa power (you can use flour) a 13"x9" pan.
2. Sift together dry ingredients in good sized mixing bowl.
3. Blend in oil and buttermilk.
4. Add beaten eggs; mix well.
5. Add boiling water; mix well and work quickly. I find a whisk is helpful at this stage.
6. Bake at 375F for 30-35 minutes. Be careful not to overcook, the cake will continue to cook a bit once out of the oven. I usually start checking at about 25 minutes and remove the cake when a bit of batter still lingers on the toothpick.

Buon Appetito!

*I promise to post a photo soon!