Award Winning Chocolate Cake

3 cups all-purpose flour
1 cup Nestle Quick Chocolate Milk Mix
1 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup canola oil
1 cup buttermilk
1 cup boiling water (put in last)
1 recipe chocolate butter cream frosting (recipe follows)

1. In large bowl, combine flour, chocolate mix, sugar, baking soda, and salt. 
2. Add eggs, canola oil, and buttermilk to dry mix. Stir until combined.
3. Add boiling water last and stir to combine. 
4. Pour into two greased 9 inch cake pans.
5. Bake in 350 degree oven for 20 to 30 minutes or until toothpick comes out clean.
6. After 10 minutes, turn cake out onto wire rack to cool.
7. Frost with chocolate butter cream frosting. 

Chocolate Butter Cream Frosting

4 cups powdered sugar
1/2 cup unsweetened cocoa powder
dash of salt
1/2 cup softened butter
1/4 to 1/3 cup half and half (more for desired consistency)
1 tsp. vanilla extract

1. In medium bowl combine, sugar, cocoa, and salt. 
2. Cream in butter followed by half and half. 
3. Frost cooled cake. 

This cake recipe has a long and illustrious history. First it has been in the family for about three decades. This was one of those recipes we just did not give out like our famous family fudge. Back in the late 1980's, my mother put the recipe in a ward cookbook and took a sample of the cake to a church dinner. One of the owners of Magleby's Restaurant tasted my mom's cake and raved about it. 

Not long after, a very similar cake showed up on the Magleby's Restaurant Menu and has been garnering awards ever since. We will never know for certain if the Magleby's Restaurant uses my mom's recipe, but it is very suspicious. 

When I told my husband, Joe, that I was sharing this recipe on my blog, he begged me not to. But I thought what the heck, enjoy this amazing chocolate cake recipe with the rest of the us. Happy Thanksgiving friends!