Crummy Chocolate Cake

My mom has been making Crummy Chocolate Cake for years, though it hasn't always been named as such. In fact, now that I search my memory, the first I can recall of the chocolate cake is the date of its naming. Before that, it was just any chocolate cake. Now, it's our chocolate cake. I must have been in fifth grade at the time. I was still in elementary school and Baby Emily was around, so I was probably eleven. Mom made the chocolate cake to bring as a treat for Pioneer Girls Club at church. The cake was sitting out on the counter while we were eating dinner, my dad still dressed in his suit from a day at work. We got up to leave and probably pack Emily in a car seat, my mom was driving the carpool and we grabbed the chocolate cake--to the befuddlement of Dad. "Where was it going? What, no cake for dessert?" And then, disappointed and (rightfully) a touch upset, the now infamous statement came out: "I didn't get one piece of that crummy chocolate cake!" (You don't separate that man from his chocolate.) Mom whisked the cake away, to the enjoyment of all the girls and volunteers at church and left Dad at home. But the next day, there was another cake just for him--only now dubbed Crummy Chocolate Cake. And my poor dad, being the only male among four women, has been teased, poked and prodded endlessly about it. I suppose it's no coincidence this cake was made in honor of his birthday a week ago. But he's not the only one who loves the Crummy Chocolate Cake. We all love it so much that one piece isn't enough. You can see my mom doing her trademark snitch of a quarter piece of cake. All us girls do it. And a quarter soon becomes a half which soon becomes a whole. Oh but it's so good.

Crummy Chocolate Cake: (not to be confused with Crumby)
1 cup butter 3 tablespoon cocoa 1 cup hot water 2 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1/2 cup buttermilk Frosting: 1/2 cup butter, softened 3 tablespoons cocoa 3 tablespoons milk 1 teaspoon vanilla 1 pound powdered sugar Pre-heat oven to 350. Combine butter, cocoa and hot water in saucepan. Heat over medium until butter has melted. Combine dry ingredients in mixing bowl. Add butter mixture to bowl and stir until well blended. Blend in eggs and buttermilk. Pour batter into jelly roll size pan (bigger than 11x13). Bake for 20 minutes. Mix frosting and pour over cooled cake (this is very important, the icing won't set if the cake is hot). Emily always asks for more frosting.