I wanted to make my grandmother's cake recipe because it is quick and always moist. Recipe below.
here. I halved it and it still made an enormous amount. Wish I would have followed the very first direction of sifting! Mine was not as smooth as it could have been.
Grandma McQuivey's Chocolate Cake
1 cup Mayo (not Miracle Whip)
1 cup water
1/2 tea ground cinnamon
Add all ingredients and mix 2 minutes with hand mixer. Bake at 350 degrees for 40 minutes in a 13 X 9 pan that is greased. Cool 10 minutes on wire rack. (30 minutes for 2 9 inch round pans that are greased and floured)
Adapted from Martha Stewart's Chocolate-Sour Cream Frosting
6 oz cream cheese, room temp
3/4 of a stick of butter, room temp
Beat until fluffy and pale
2 cups powdered sugar
1/4 cup Dutch processed cocoa powder
1/8 tea salt
Sift and then whisk together. Slowly add to creamed ingredients.
9 oz melted bittersweet chocolate (I used 2 bars of Ghirardelli Baking bars 60%)
3/4 cup sour cream
3 Tb milk (if needed to thin- I needed this- original recipe does not call for milk)
Add to rest and beat until smooth. Slather on your cake after eating a couple sample spoonfuls.