yummy chocolate cake

Even though the process was pretty traumatic* (or hilarious, depending on your perspective), this cake recipe is fabulous!  I've never had much luck with Martha Stewart's recipes (or rather, I've been pretty intimidated by most of them because they tend to be more tedious than I have patience for).  Well, I can now say that I highly recommend her One-Bowl Chocolate Cake recipe!  

Oh, and here is a really good homemade chocolate buttercream frosting (adapted from a recipe found on Cupcake Bakeshop by Chockylit):

Chocolate Buttercream
enough to frost 36 cupcakes

1 stick butter, room temperature (I used unsalted)
1/2 cup cocoa (I used Hershey's Special Dark)
4 cups confectioner’s sugar
1/2 to 3/4 cup milk

1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated (it will be really thick).
3. Add 1/4 cup of milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want (I ended up using about 3/4 cups of milk total).

*see previous post