Birthday cake

Yesterday was Patrick's birthday, & I was so glad to make him this cake. My miserable photo doesn't do it justice. Not only is the cake delicious – it is easy. This is Mary's recipe.

Mary's Chocolate Cake

1. Bring just to a boil in the microwave 2 sticks unsalted butter, 1 C. water, 4 T. unsweetened cocoa. (I use Ghirardelli.)
2. Mix together 2 C. sugar, 2 C. flour, 1/2 tsp. salt, 1 tsp. soda. Add to cocoa mixture.
3. Add 2 eggs & 3/4 C. sour cream (not lowfat). Don't overbeat.
4. Pour into two greased & floured 8" or 9" cake pans. Bake 30-35 min. at 375°.
5. Cool on raised cake racks & frost.

Notes:

1. I rub the butter papers onto the pan, then add a tablespoon or 2 of flour. Tap pan so flour adheres to bottom & sides, then dump extra flour into sink.
2. I've also used 2 heart-shaped pans: bake for 25 min.; 9" x 13": bake 30 min.; jelly roll pan: bake 20 min.

Frosting

Melt 1 bag Ghirardelli milk chocolate pieces & a lump of butter (2 to 3 T.) in a glass bowl in microwave. Then put this into mixer bowl & beat it with confectioner's sugar, about a teaspoon of vanilla, & some half & half. If you need a lot of frosting, put in a lot of sugar. If you want a candy bar-like frosting, use less sugar. Add enough cream to make it spreadable. It will harden a bit. I never measure, & it turns out different every time, but always perfect. Use darker chocolate if you like.

Notes:

1. Put the rounded tops of the cake together.
2. Don't frost until cool, or your cake will crumble.
3. I love those cardboard cake circles that you can buy at JoAnn's. They enable you to move the cake to a plate easily.
4. Cut four 2-inch pieces of waxed paper & place them on the four sides of the cardboard circle; then put the first layer down. Frost top & sides. Put the second layer on the first, rounded side down, & frost top & sides with a flourish. Pull out the waxed paper strips & you will have a neat edge, no dribbles of frosting.
5. Put the beauty on a cake pedestal, maybe on a doily.
6. And light a candle.