18 Minute Chocolate Cake
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
cocoa powder
|
|
| 1 | cup |
water
cold |
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 414 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
cocoa powder
|
|
| 237 | ml |
water
cold |
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
baking soda
|
|
Directions
Combine flour, sugar, salt and cocoa in a large bowl.
Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth.
Add buttermilk, eggs and soda. Beat; batter will be thin.
Pour into well greased jelly roll pan.
Cool on a wire rack; while still a little warm, frost with Rocky Road Frosting
