Marianna’s Chocolate Cake

“God could not be everywhere, and therefore he created mothers.” Jewish Proverb

This chocolate cake is from the kitchen of my second mom, Marianna Ferri. There is no doubt that I was twice blessed by her presence in my life and all that she taught me. Although she made being a working mom look easy, it was hard to miss that she was the first one up in the morning and her kitchen was in full swing before she left for work. With the enlisted help of her growing children, her home was warm and aromatic with the evening meal even before she arrived home. Family dinners were never missed by her husband and four children, and I was fortunate enough to often be the plus one at the Ferri family table! This cake has been a standby for me through the years and has become a beloved treat on our DeGennaro family table. It is from this amazing woman that I received this recipe and so much more.

1 egg
3 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons cocoa
1 cup oil
2 cups boiling water
2 teaspoons vanilla extract
powdered sugar

Combine all ingredients in a mixing bowl and mix with an electric mixer until cake batter is smooth. Pour into a greased and floured bundt pan. Bake at 350 degrees for 50 – 60 minutes or until cake tests done. Cool on a wire rack for 15 minutes before removing from the pan. Dust with powdered sugar before serving.

Note: This cake is moist and delicious served with nothing more than a dusting of powdered sugar. Fresh red berries or a dollop of whipped cream can be added for additional embellishment.