My Great Aunt Libby's Chocolate Cake

Or this is my attempt anyway! Before I go any further, you need to fully understand how amazing Aunt Libby's cake is. Whenever our family would get together, for any holiday or party, she would always make this cake and it was the only thing we could focus on! "Aunt Libby's cake is here..." you would hear in hushed whispers around the room and we all knew to snag a piece before it was gone. I called my mom to see if she had the recipe, although I was sure it was some sort of secret that wasn't even written down. Surprised, she had it but couldn't locate it! Ugh...so close! We put our heads together, and she filled me in on a few things, including a secret ingredient (almond extract!) and off I went to recreate. This is an incredible cake for those of you that have not had the pleasure of trying Aunt Libby's, and to me, comparably, I am pretty pleased with myself (and this cake!).

My Great Aunt Libby's Chocolate Cake

1/2 cup cocoa powder

1/2 cup boiling water

1/2 cup butter, room temperature

1 1/4 cups sugar

2 eggs

1 teaspoon almond extract

1 1/2 cups cake flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

For the vanilla frosting:

3 cups confectioners sugar

1/2 cup butter, room temperature

1/2 cup milk 

1 teaspoon vanilla

Dissolve cocoa in water, let stand until cool. Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add almond extract. Combine flour, baking soda, baking powder, and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture, beat well.

Pour into a well greased 9 x 13-inch cake pan and bake for 25-28 minutes or until a toothpick inserted near the center comes out clean.  While it is cooling, make the frosting by combining all of the ingredients and mixing with a hand mixer.  Spread on completely cooled cake.