Chocolate Cake for Chocolate Lovers
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
room temperature |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | can |
chocolate syrup
|
*
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
room temperature |
|
| 15 | ml |
vanilla extract
|
|
| 5 | ml |
baking powder
|
|
| 1 | can |
chocolate syrup
|
*
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
all-purpose flour
sifted |
|
Directions
Preheat oven to 325-degrees.
In a large bowl, beat butter and add the sugar, a little at a time, beating well after each addition.
Add eggs, vanilla and choco. syrup and beat until mixture is smooth and creamy.
Add baking powder to the flour and fold into chocolate mixture.
Butter a cake pan generously, making sure that all crevasses are well greased.
Pour in batter and bake for 50 minutes. Let cake cool for a few minutes before turning out on a serving plate.
Cake may be served plain, iced, or with ice cream.
