walk into kitchen

>make
>her
>a chocolate cake

yeah right froggie

get on the floor

>>7195871
>make
>not making
>buying store made shit

>>7195847
Go buy a mix. There's no way you can fuck that up.

>>7195847
Lol. dude she should be making you a sandwich. lol. baking is for chicks

you make her chocolate cake.
he makes her quiver and quake

>>7195873
walk the dinosaur?

A recipe, fuckface, are you terminally retarded?

>>7195847
Chocolate cake is the easiest cake to make. Follow the Hershey's chocolate cake recipe its been a standard in home economics for 60 years and is the first cake they teach you go bake. Its hard to mess up short of being an idiot.

https://www.hersheys.com/celebrate/holidays/recipedetail.aspx?id=184

>>7195975
Perishing from mental retardation would be both unpleasant and embarrassing.

This is my favourite chocolate cake recipe and it's very simple (It's from the Dorie Greenspan chocolate book so if you can find it, use that. This recipe is paraphrased for my personal usage):

Suzy’s Cake

Ingredients
8.75oz / 250g dark chocolate, chips or chopped
2.25 sticks (9oz / 250g) unsalted butter, room temperature
1 cup / 200g sugar
4 eggs, room temperature
0.55 cup / 70g flour
(Optional) Handful of raspberries

Method
Butter a 9in / 24cm round cake pan, at least 2in / 5cm high, and dust with flour; tap out the excess and set the pan aside.
Centre a rack in the oven and preheat the oven to 350F / 180C.


Melt the chocolate in a bain-marie or microwave. Set the chocolate aside to cool; it should feel only just warm to the touch when you mix it with the rest of the ingredients.
Cream the butter and sugar by placing them in the bowl of a mixer fitted with the paddle attachment for about five minutes.
Add the eggs to the mixer one at a time, thoroughly mixing.
Reduce the mixer speed to low, pour in the cooled chocolate, and mix just until incorporated.
With the mixer still on low, add the flour and mix only until it disappears into the batter.
(Optional) Put a thin layer of batter over the bottom of the pan and toss over the raspberries.
Pour the batter into the pan, smooth the top, and slide the pan into the oven. Bake for 40 minutes or until the cake rises and the top has lost its sheen. The cake may not look entirely set in the centre; when you test the cake by inserting knife into the centre, the knife should come out lightly streaked with batter.
Cool, unmold and serve at room temperature.