This post is sponsored by Oakhurst.
Last week we got to celebrate Hunter’s 5th birthday. How can this little blue eyed goober be 5 already!? Since I knew this year’s birthday was going to be a little different and we weren’t going to be able to go bowling with friends and family like he originally wanted, I asked him what I could do to make his day special.
3 simple requests:
-sandbox and trucks with Papa
-that chocolate cake GG made (GG is his great grandma)
-and chocolate milk please!
He is a pretty easy going little guy and those requests were all a done deal! I must laugh though as when I purchased the Oakhurst Mud Season Milk for his party I had to warn all my boys (my hubby too) to NOT drink the chocolate milk in the fridge…not an easy thing for my chocolate milk loving guys!
Now about this chocolate cake. Ok, so this is one of those recipes I probably would pass right by if I saw in a cookbook. The ingredients just don’t make sense. But I trust Grandma (her recipes are always a winner) and she has made this cake for years! I love this chocolate cake recipe so much but it drives me crazy how when you look at the ingredient list it just shouldn’t yield this amazing, moist, melt in your mouth, chocolate cake. But it does…because well Grandma knows best when it comes to chocolate cake recipes!
And well this frosting, you can never go wrong with chocolate buttercream. But whip it up with Oakhurst Heavy Cream and the results are this light as air, silky smooth chocolate buttercream to put on GG’s chocolate cake.
If you have followed along for the past year or so then I’m sure you’ve seen Oakhurst Dairy as star ingredients in my recipes. It is truly a brand I had already used for years but have grown to love even more as I’ve used their wide array of dairy products for my family. I then found out that during these trying times Oakhurst created a merchandise store to give back to the community with all proceeds going to their Charitable Giving fund. This fund is used to support different organizations who are helping feed our communities during this difficult time.
Please check out their shop filled with tees, hats, and more for everyone in your family: https://www.oakhurstdairy.com/shop/
GG’s Chocolate Cake:
2 cups water
⅔ cup oil
2 TBSP white vinegar
2 tsp vanilla
3 cups flour
2 cups sugar
6 TBSP unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
In a large mixing bowl mix together your wet ingredients (just trust me with the vinegar…or if you don’t want to trust me then at least trust GG!). Add your dry ingredients and mix mix mix. You can use a hand mixer but I just used a wooden spoon. The batter will bubble up a little but keep mixing. Yes it is very liquidy, but it works!
Preheat your oven to 350. Pour your batter into your sprayed pan and bake as follows:
9×13: 40 minutes
24 cupcakes: 25 minutes
Can also do 12 cupcakes (25 minutes) and a 8×8 (40 minutes).
Bake until a toothpick comes out clean and let fully cool before frosting.
Whipped Chocolate Buttercream:
1 cup unsalted butter at room temperature
3 cups confectioners sugar
½ cup unsweetened cocoa powder
4 TBSP Oakhurst Heavy Cream
1 tsp vanilla extract
In a stand mixer fitted with a whisk attachment beat together the butter and confectioners sugar for about 5 minutes until very fluffy. Add the cocoa powder, vanilla extract and Oakhurst Heavy Cream. Turn the mixer back on to low and beat until combined. Then turn your mixer on to high speed and beat for another 5 minutes. Frost your cooled cake or cupcakes. Top with chocolate jimmies (sprinkles) and serve!