"Perfectly Chocolate" Chocolate Cake
-using Whole Wheat Fresh - Milled Flour-

2 cups sugar
1 3/4 cups whole wheat flour (preferably freshly ground)
3/4 cup Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup expeller pressed coconut oil (available here at the bread market's Bakers Pantry)
2 teaspoons vanilla
1 cup boiling water

Heat oven to 350 degrees. Butter and flour two 9 inch cake pans and set aside.

In the BOSCH kitchen mixer equipped with wire whipping whisks, combine the dry ingredients.(use your center cover for keeping it all inthe bowl!) Add in the eggs, milk, coconut oil and vanilla.
Beat on medium speed for two minutes. Add in the boiling water (batter will be thin.) add use pulse/momentary to combine.
Pour batter into prepared cake pans and bake for 30-35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes and then turn cakes out onto wire cooling racks. Cool completely before frosting.

"Perfectly Chocolate" Chocolate Frosting

1/2 cup of expeller pressed coconut oil (we have this here at the bread market!)
2/3 cup cocoa
3 cups powdered sugar
1 teaspoon vanilla
milk - enough to make a spreading consistency.

Melt coconut oil. Stir in cocoa, powdered sugar and a few tablespoons of milk,
beating on medium speed to spreading consistency. Add more milk if needed.

Compliments of Mrs. Kari Wisdom at "A Little Grace & Charm"

www.MarmeesBreadMarket.com