Hot Pink Cake Adapted from Giulia Melucci’s novel I loved, I Lost, I Made Spaghetti
Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cups cocoa powder (the better the quality, the better the cake; I am devoted to Valrhona, but Hershey’s is fine) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs, left out of the fridge for about 30 minutes 1 stick butter, melted and cooled slightly 1 cup whole milk 2 teaspoons vanilla 1 cup boiling water
Directions: Preheat oven to 350 degrees. Generously butter and flour twp 8-inch baking pans and line with parchment paper.
In a large mixing bowl, stir together the dry ingredients. Add eggs, butter, milk, and vanilla and beat at medium speed for 2 to 3 minutes, until all ingredients are combined and the cocoa bits are smoothed out. Stir in the boiling water. Pour batter into pans and bake at 350 degrees until a cake tester comes out with moist crumbs, 30 to 35 minutes. Cool 10 minutes in pans, then transfer to cooking racks. Wait until the cakes have cooled completely before frosting.
For the Frosting: 1 stick very soft butter 1 pound confectioners’ sugar 3 to 4 tablespoons milk 1 teaspoon vanilla A little too much red food dye
Mix all ingredients with an electric mixer at low speed until creamy. Add more milk if necessary. The trick is for the icing to be not too thin and not too goopy.