Rhiw Chocolate Decadence Cake

1. 1

   Preheat the oven to 350u00b0 F. Oil a 9 x 9-inch pan or a dozen muffin cups. Mix the dry ingredients and wet ingredients separately. Make sure each is lump-free and mixed very well.

2. 2

   Mix them together, but do not over-mix. Note that the batter will taste a bit odd at this point, but don't be alarmed-any hint of vinegar will magically disappear once the cake is baked!

3. 3

   Pour into your oiled baking pan or muffin cups and bake until a knife inserted in the center comes out clean. For cupcakes, this should take about 20 minutes. For cake, it will usually take 30 minutes or more.

4. 4

   Remove from the oven and allow your chocolate newborn to cool before you frost it.

5. 5

   To make the freakishly good frosting, whip the margarine in a large bowl (using electric beaters) until it becomes somewhat fluffy. Slowly add in the remaining ingredients one at a time, in the order given. Beat at high speed until very fluffy, using a rubber spatula to scrape down the sides of the bowl as needed. At this point, you will want to refrain from the temptation to shrink down to the size of a peanut and take a chocolate bath. You may regret it later. Next, refrigerate the frosting until the cake has cooled.

6. 6

   Frost your cake! Ideally, let the frosting warm to room temperature before serving the cake. Decorate with edible flowers, raspberries, strawberries, chocolate shavings, or anything else that makes you smile.

No additional tips available.