Glazed Chocolate Cake

1 Dec

I don’t know if I am trying to use up my sugar supply or what, but I have been in a mood to bake almost every single day. Tonight I decided to bake a cake for Kevin’s coworkers – you know, be a rock star wife πŸ™‚ He has been asking for a few days for a chocolate cake with light glaze. I hadn’t found the right recipe until tonight. I somehow stumbled onto Smitten Kitchens recipe for Everyday Chocolate Cake and decided to modify it just a little. I added some nutmeg and used skim milk instead of buttermilk. Now, I must buy more sugar and cocoa powder… just so I can bake something else tomorrow! πŸ™‚

Glazed Chocolate Cake

For the Cake
1 stick butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 cup milk
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon nutmeg (optional).

Preheat the oven to 325Β°F. Butter and lightly flour a 9Γ—5×3-inch loaf pan, or spray it with a butter-flour spray. In a bowl, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the milk and vanilla. Stir in flour, cocoa, baking soda, baking powder, nutmeg, and salt together right into your wet ingredients. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool about 15 minutes then top with glaze.

For the Glaze
1 cup powdered sugar
1 1/2 tbsp. milk
1/2 tsp. Vanilla

Combine ingredients in a small bowl and mix until smooth. Drizzle over cooled cake.

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